The focaccias you must have understood that I loved it! I prepare for all my dinner aperitifs.
So after my focaccia pugliese with cherry tomatoes and olives, my focaccia with grilled vegetables, my focaccia with olives, my focaccia with pesto, and my focaccia with onions and rosemary, here is a new recipe with multicolored cherry tomatoes.
Ingredients for a focaccia:
1 sachet of 7g dehydrated baker’s yeast
6 cl of olive oil
30 cl lukewarm water
1 tbsp. a salt coffee
300g cherry tomatoes
1 small bunch of large basil leaves
fleur de sel
Preparation of the dough:
Mix the flour, baking powder and salt in a bowl.
Form a well and add warm water to the center, mix with a wooden spoon.
Add olive oil and knead by hand for 4 to 5 minutes.
Cover with a cloth and let rise 30 min in a warm place (about 25 ° C).
When the dough has risen well, degas then spread the dough with the but in a thick disc or in a large flattened roll, on a non-stick plate (or a well oiled plate).
Spread the cherry tomatoes evenly over the dough, pressing them lightly.
Cover with a cloth and let rise again for 1h30 to 2h in a warm place.
After an hour, when the focaccia is well inflated, drizzle with a good drizzle of olive oil.
Sprinkle with a little fleur de sel.
Put in an oven preheated to 230 ° C., Add a container of water in the oven (to obtain a soft dough).
Cook for about 15 min. (watch the cooking, it should not brown).
Remove from the oven, finely chop the basil, then spread it over the hot focaccia.
Drizzle with a light drizzle of olive oil.
Serve warm for an aperitif.