Tinned tomato focaccia

Name: Tinned tomato focaccia
Prep time: 30 min
Total time: 150 min
Yield: 1
Ingredients: 500 g half-white flour; ½ cube yeast; 5 tbsp olive oil; 1 tin peeled cherry tomatoes; 1 ½ tsp salt; 1 tsp dried rosemary; 1 tsp sea salt

Aperitif fingerfood Baking piquant

Total: 2 hr 30 min. | Active: 30 min.

vegetarian, lactose-free

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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!

Recipe by:
Claudia - stylingqueen

Ingredients

for 1 bread

Dough
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

Focaccia
2 tbsp	olive oil
1 tsp	dried rosemary
1 tsp	sea salt

How it's done

Dough

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.

Focaccia

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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