Tinned tomato focaccia
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- Preparation:
- Total:
- Serves: 1 person
Ingredients
- 500 ghalf-white flour
- 1 ½ tspsalt
- ½ cubeyeast
- 1 tinpeeled cherry tomatoes
- 1 ½ dlwater
- 3 tbspolive oil
- 2 tbspolive oil
- 1 tspdried rosemary
- 1 tspsea salt
Instructions
Step 1
Mix the flour, salt and yeast in a bowl. Drain the tomatoes in a sieve, retaining the tomato juice. Set aside the strained tomatoes. Mix the tomato juice with the water and oil, add to the flour, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.Step 2
On a lightly floured surface, shape the dough into a rectangle (approx. 30 x 40 cm), place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush the dough with oil and use your fingers to make indentations. Top with the reserved tomatoes and press down gently. Sprinkle with rosemary and salt.Step 3
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, allow the focaccia to cool slightly.