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cherry tomato focaccia
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Daniel Vica
@vicagourmet- Ingredients
- Recipe
- Fresh organic yeast4 teaspoon
- warm water2 cup
- Sugar4 teaspoon
- Olive oil6 tablespoon
- Salt4 teaspoon
- Wheat flour6 cup
- cherry tomato to taste
- Coarse salt to taste
- Basil to taste
- Olive oil4 tablespoon
- Dissolve the yeast in half of the lukewarm water, add the rest of the water, sugar the oil, the salt, and the wheat flour mixed with the right bread, mix well, on a floured surface, work the dough until it comes off your hands, if it is esseario put more flour...
- Transfer the dough to a lightly oiled bowl, cover with a clean dish towel and let it rest for 30 minutes, then as soon as it doubles in size. Place in a greased shape with flour, the dough should not reach the sides of the shape...
- With your fingertips press the dough to make cavities, distribute the tomatoes, basil sprinkle the coarse salt and drizzle with olive oil and let it rest for another 10 minutes
- Bake in a preheated oven at 180°C for 30 minutes until golden.
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