Focaccia with cherry tomatoes, olives and oregano

Submitted by enr on 26 Apr 2014
500 g flour
20 g fresh yeast or 7 g dry
300 ml lukewarm water
1. L. Extra virgin olive oil
1 tbsp salt
1 pinch sugar
# For garnish:
cherry tomatoes
100 ml extra virgin olive oil
dried oregano
salt and pepper to taste
Focaccia with cherry tomatoes, olives and oregano
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If you use fresh yeast disperse in 50 ml water with sugar. Sprinkle a pinch of flour and let it rise. I used dry yeast, so make it added to the sifted flour. In a bowl mix the flour, olive oil, salt, sugar, yeast and water. Knead into a soft dough, which is left in a clean bowl, sprinkled with a little flour and covered with fsunflower for fresh oil storage to rise for about 2 hours. In a round pan pour 20 ml olive oil on top Spread the risen disc of dough in it and make grooves with your fingers. They put the cherry tomatoes cut in half, sprinkle with olives, oregano, season with salt and pepper and pour the remaining olive oil. I cut and feathers of two green onions. Allow to rest for about 30 minutes. Then bake in a preheated oven at 180C degrees, with a fan for about 30 minutes.
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26 Apr 2014