Tomato Foccacia

Tomato Foccacia
 
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by TouchSun

 
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Ingredients

Ingredients
Method
 
  • For the dough:
  • 2 cups plain flour + for sprinkling
  • 1 cup medium-warm water
  • 40 g of fresh yeast
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • 1 teaspoon salt
  • For the filling:
  • 4 tomatoes (plum tomatos or cherry tomatos)
  • 40 g Camembert Cheese
  • 10 small mushrooms
  • olive oil
  • pepper
  • branches thyme
In medium-warm water put yeast and honey and let it in a warm place to rise.
Mix by hands flour with salt and olive oil.
Add the flour risen yeast and prepare a smooth dough as for bread or pizza.
Leave the dough covered to rise for about 20 minutes.
Meanwhile, wash plum tomatoes and cut it in thinner slices and pour the olive oil. Leave it on the side .
Cut cheese into cubes.
Clear mushrooms with wet dishtowel (optional, cut it into slices).
Roll out risen dough to 1 cm thick, brush with olive oil, put the tomatoes, mushrooms and cheese.
Pour with pepper, olive oil and add entire branches of thyme.
Bake at 200°C for about 15-20 minutes, until dough does not catch the golden-brown crust.
Cut into smaller slices and serve warm.

Tomato Foccacia

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alt

This recipe was uploaded by TouchSun

 
 

Method


In medium-warm water put yeast and honey and let it in a warm place to rise.
Mix by hands flour with salt and olive oil.
Add the flour risen yeast and prepare a smooth dough as for bread or pizza.
Leave the dough covered to rise for about 20 minutes.
Meanwhile, wash plum tomatoes and cut it in thinner slices and pour the olive oil. Leave it on the side .
Cut cheese into cubes.
Clear mushrooms with wet dishtowel (optional, cut it into slices).
Roll out risen dough to 1 cm thick, brush with olive oil, put the tomatoes, mushrooms and cheese.
Pour with pepper, olive oil and add entire branches of thyme.
Bake at 200°C for about 15-20 minutes, until dough does not catch the golden-brown crust.
Cut into smaller slices and serve warm.
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