Focaccia Aromatica

2hr 40m
Preparation/cooking time: ca. 40m + Allow to rise: ca. 60m + Allow to brew: ca. 30m + Bake: ca. 30m

For 6 people

Nutritional Information

Contains 461 Kcal


  • 500 g white flour
  • 0.5 tsp. sugar
  • 0.5 tsp. salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1 tbsp. rosemary, finely chopped
  • 3.25 dl lukewarm water
  • 1 tbsp. olive oil
  • 500 g tomatoes (e.g. ribbed tomatoes), cut into pieces
  • 2 clove of garlic, pressed
  • a little pepper
  • 75 g Parmesan
  • 50 g rucola (rocket)
  • 2 pinches sea salt

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  • Mix the flour, salt, sugar and yeast in a bowl. Add the rosemary, water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
  • Mix the tomatoes and remaining ingredients with a little pepper, cover and steep for approx. 30 mins.
  • Shape: Transfer the dough to an oven tray lined with baking paper, flatten to a thickness of approx. 1 cm. Using your fingertips, press little hollows into the dough. Coat the dough with oil, top with the tomatoes and sprinkle over some Fleur de Sel.
  • Bake for approx. 30 mins. in the lower half of an oven preheated to 220°C.
  • Shave the Parmesan on top, mix the rocket with a little oil and scatter over.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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