Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Tomatoes
Filling
To shape
Focaccia
To bake
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water and oil, mix with a wooden spoon until you have a smooth, moist dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Tomatoes
Place the tomatoes in a colander, add the salt, leave to stand for approx. 30 mins.
Filling
Squeeze out the tomatoes, place in a bowl with the tomato puree and all the other ingredients up to and including the pepper, mix.
To shape
Halve the dough, stretch out one half of the dough with slightly oiled hands until it is the size of the baking tin. Place the dough in the prepared tin. Spread the tomato filling on top, stretch out the remaining dough until it is the same size, lay on top of the filling.
Focaccia
Drizzle the oil over the dough, use your fingers to make indentations. Top with the tomatoes, olives and rosemary, season with salt. Cover and leave to rise for a further 30 mins.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack. Drizzle with honey.
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