Focaccia with tomatoes and rosemary
- coarse sea salt – to taste
- olive oil for greasing
- zest of 1 orange
- flour – 600 g
- olive oil – 4 tbsp.
- sprig of rosemary – 1 pc.
- cherry tomatoes – 250 g
- dry yeast – 7 g
- In a large bowl, dissolve the yeast in 250 ml of warm boiled water. Add 2 teaspoons of salt and olive oil. Stir until the yeast is completely dissolved.
- Sift the flour into a bowl with the yeast. Knead into a soft dough. Transfer it to a floured surface. Knead for 10 minutes, or until the dough no longer sticks to your hands. Grease a clean bowl with oil and place the dough in it. Cover and let rise for 1 hour (the dough should double in size).
- Lightly knead the dough. Grease your hands with vegetable oil and place the dough on a greased baking sheet. Form the dough into a perfect rectangle.
- Wash, dry, and separate the rosemary leaves. Coarsely grate the zest from the orange. Wash, dry, and lightly press the tomatoes into the dough, spacing them evenly.
- Sprinkle the dough with rosemary leaves, zest, and coarse salt. Let it rest for another 30 minutes. Lightly spray the focaccia with oil and bake in a preheated oven at 200°C for 25 minutes.
Focaccia with tomatoes and rosemary is a traditional Italian flatbread, made using high-quality olive oil and aromatic Mediterranean herbs. Besides rosemary, the recipe also allows for the addition of sage, thyme, and oregano. In some regions of Italy, focaccia is often cooked over an open fire, which imparts a smoky flavor. The finished focaccia is seasoned with coarse sea salt and butter. These flatbreads are traditionally served as an accompaniment to any meal, either as bread or as a standalone appetizer.
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