Focaccia with sun-dried tomatoes
Recipe · Baking
Ingredients
- 500 grams flour
- 11 grams instant yeast
- 10 grams sea salt
- 10 grams SteviJa Zoetpoeder®
or 20 grams SteviJa Kristal® - 1 tablespoon Italian herbs
- 200 ml milk
- 1 tablespoon pesto (optional)
- 1 egg
- 100 ml olive oil
- 100 grams sun-dried tomatoes, coarsely chopped
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 tablespoons rosemary (dried)
Two greased springform tins (approx. 24 cm)
Preparation
Mix the flour, yeast, salt, Zoetpoeder or Kristal and the Italian herbs in a bowl.
Then add the milk, pesto, egg and olive oil.
Knead for 15 minutes, cover the dough and leave it to rest for one hour.
Knock the dough back well and mix the tomatoes into the dough.
Divide the dough into two equal pieces and shape them into two flat ''pancakes''. Place the rounds of dough in the springform tins and leave to rise until doubled in volume. Preheat the oven to 200 degrees. Brush the dough with a little olive oil and use your fingers to make dimples almost down to the base. Sprinkle the dough with a little sea salt and rosemary.
Bake the breads for 30 minutes at 180 degrees until golden brown.
Tip: Focaccia is bursting with sunny flavours and goes perfectly with a Mediterranean meal. Also good with some herb butter and a fresh salad.