Cherry Tomato and Olive Focaccia
Ingredients
- 500 grams flour
- 10 grams salt
- 7 grams dried yeast
- 325 ml lukewarm water
- 30 ml olive oil
- Extra olive oil for sprinkling
- Generous pinch of sea salt
- 1 white onion
- 12 cherry tomatoes
- 10 green olives
Preparation
Mix in a large bowl the flour with salt, yeast, oil, and water until a sticky dough forms.
Knead the dough for 10 minutes until smooth. This is best done in a machine as the dough remains sticky.
Place the dough in a greased bowl, cover, and let rise for 1 hour.
Grease a baking sheet with olive oil. Pour the dough onto it and gently stretch it into a rectangle. Cover and let rise for another 30 minutes.
Preheat the oven to 200°C.
Make dimples in the dough with your fingers. Drizzle with olive oil, distribute strips of white onion, halved cherry tomatoes, and olives over it. Sprinkle with coarse sea salt.
Bake for 25-30 minutes until the focaccia is golden brown. Let cool briefly before cutting.
