Rosemary Focaccia with Sun-Dried Tomatoes

Name: Rosemary Focaccia with Sun-Dried Tomatoes
Yield: 1
Ingredients: water 200 ml; dry yeast 7 g; olive oil 30 ml; salt 1.5 tsp; sugar 1 tsp; flour 300-350 g; rosemary; sun-dried tomatoes

Focaccia is a traditional Italian flatbread made from wheat flour. This recipe offers a version with rosemary and sun-dried tomatoes, although cheese, thyme, or olives can also be used. The listed ingredients make 1 focaccia weighing about 500g.

Total cooking time: not set
Number of servings: 1
Recipe difficulty: 3 / 5

Vegetarian Egg free Nut free Halal Kosher

Ingredients

for 1 serving

water 200 ml
dry yeast 7 g
olive oil 30 ml
salt 1.5 tsp
sugar 1 tsp
flour 300-350 g
rosemary
sun-dried tomatoes

Instructions

Step 1 of 13

Warm the water (it is important that it be warm, not hot). Stir in the sugar.

Step 2 of 13

Add the yeast.

Step 3 of 13

Stir in 150 g of flour. Mix and leave in a warm place.

Step 4 of 13

Wait until the starter increases in volume.

Step 5 of 13

Add salt.

Step 6 of 13

Pour in the oil and mix.

Step 7 of 13

Add flour. Leave in a warm place.

Step 8 of 13

Wait until the dough rises.

Step 9 of 13

Grease a baking pan with oil or line it with parchment paper. Shape the dough into a flatbread about 1 cm thick.

Step 10 of 13

Make indentations with your fingers.

Step 11 of 13

Brush the surface with oil.

Step 12 of 13

Arrange the tomatoes on top.

Step 13 of 13

Add rosemary. Leave the flatbread to rise. Place in an oven preheated to 180 degrees. Bake for 10–15 minutes.