Buon appetito!
Focaccia with cherry tomatoes and olives
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 200 grams ELVEA Peeled Datterini Tomatoes (Maestro's Selection)
- 275 grams of flour
- fleur de sel
- 4 grams of active dry yeast
- tablespoon of olive oil
- 17 centiliters of lukewarm water
- 8 salt-packed anchovy fillets
- 70 grams black olives
- rosemary sprig
- pepper
Preparation
-
1
Mix the flour with a pinch of salt and the dried yeast.
-
2
Add 3 tablespoons of olive oil to this and mix.
-
3
Now add the water and knead into a smooth dough.
-
4
Let rise for 1 hour in a warm place.
-
5
Knead the dough again and roll it out on a baking sheet.
-
6
Let it rise for another 20 minutes.
-
7
Press dimples into the dough and top with the anchovy fillets, halved cherry tomatoes, and olives.
-
8
Sprinkle with chopped rosemary and season with freshly ground pepper.
-
9
Meanwhile, preheat the oven to 220 °C.
-
10
Bake the focaccia for 12 minutes.
