Focaccia Aromatica


Total time: 2hr 40m
Preparation Time: 40m

Servings
For 6 people


Nutritional Information

Contains 476 Kcal, 16g Protein, 63g Carbohydrates, 16g Fat


Ingredients

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

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  • Teig

    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.
  • Belag

    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.

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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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