Focaccia aux tomates cerises et aux herbes



  • 500 gr (1,1 lbs) flour
  • 10 gr (0,022 lbs) salt
  • 10 gr (0,022 lbs) dry yeast
  • 300 ml (10,14 oz) water lukewarm
  • 50 ml (1,69 oz) olive oil
  • 20 cherry tomatoes
  • herbs of your choice thyme or rosemary

Start by mixing yeast with lukewarm water, so that it dissolves well. Let sit for 10 minutes.

Put flour, salt and water with yeast in the bowl. Knead for 3 minutes at low speed, ideally with the dough hook of your stand mixer if you have one.

Let it rest and rise for 30 minutes under a wet cloth in a warm place of your kitchen (or oven at 30°C / 85°F).

Roll out the dough on a baking sheet covered with parchment paper. Try to get a uniform dough less than 1 cm / 0,4 inch thick.

Pour olive oil and incorporate it into the dough with your fingers, pressing here and there as in the photos.

Let rest and rise for an hour.

BAKE

Heat the oven to 230°C / 450°F.

Sprinkle herbs on the dough.

Arrange the cherry tomatoes on the focaccia, press so that theyt sink into the dough.

Bake for 20 minutes at 230°C / 450°F.

NOTES

Focaccia is delicious while still hot. You can reheat it for 5 minutes at 200°C / 400°F before serving.


 

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