Tinned tomato focaccia

Tinned tomato focaccia

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / 100 g: 238 kcal
, Fat: 6 g
, Carbohydrate: 37 g
, Protein: 7 g

I always have a tin of cherry tomatoes in the cupboard. And you can’t go wrong with focaccia, so that’s why I came up with this tinned tomato focaccia. It’s a sight to behold and tastes wonderfully tomatoey!


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g half-white flour
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
1 tin peeled cherry tomatoes (approx. 400 g)
1 ½ dl water
3 tbsp olive oil


2 tbsp olive oil
1 tsp dried rosemary
1 tsp sea salt
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How it's done

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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.


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.

To bake

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.

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