Description
A rustic Italian heirloom focaccia with a golden crust, airy interior, and topped with tomatoes and rosemary.
Ingredients
Units
Scale
- 500 g all-purpose flour
- 350 ml warm water
- 7 g active dry yeast
- 60 ml olive oil
- 10 g salt
- 200 g heirloom cherry tomatoes
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon coarse sea salt
Instructions
- Mix warm water, yeast, and a small amount of flour, then let it activate.
- Add remaining flour, salt, and olive oil to form a dough.
- Let the dough rise until doubled in size.
- Transfer to an oiled baking tray and stretch gently.
- Dimple the surface with your fingers.
- Add tomatoes, rosemary, and drizzle olive oil.
- Bake at 220°C for 25 minutes until golden.
- Sprinkle coarse salt, cool slightly, and serve.
Notes
- Use high quality olive oil
- Allow proper rising time
- Do not overwork the dough
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg