Focaccia aromatica

Focaccia aromatica

Total: 2 hr 40 Min. | Active: 40 Min.
Nutritional value / people: 476 kcal
, Fat: 16 g
, Carbohydrate: 63 g
, Protein: 16 g


6 people


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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500g white flour
1 ½tsp salt
½tsp sugar
½cube yeast (approx. 20 g), crumbled
1tbsp rosemary, finely chopped
3 ¼dl lukewarm water
3tbsp olive oil


500g tomatoes (e.g. ribbed tomatoes), cut into pieces
2 garlic cloves, pressed
1tbsp olive oil
a little pepper
1tbsp olive oil
½tsp salt
75g Parmesan
50g rocket
1tbsp olive oil
2pinches sea salt
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How it's done


Mix the flour, salt, sugar and yeast in a bowl. Add the rosemary, water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.


Mix the tomatoes and all the ingredients up to and including pepper, cover and steep for approx. 30 mins.

To shape, transfer the dough to an oven tray lined with baking paper, flatten to a thickness of approx. 1 cm. Using your fingertips, press little hollows into the dough. Coat the dough with oil, top with the tomatoes and sprinkle over some Fleur de Sel.

Bake for approx. 30 mins. in the lower half of an oven preheated to 220°C.

Grate the Parmesan over the top, combine the rocket with a little oil and scatter on top.

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