Recipe for a Foccacia

Ingredients

• 500 g flour
• 25 g yeast (or 1 packet of dry yeast)
• 1 pinch of sugar
• 300 ml lukewarm water
• 1 tsp salt
• Herbs, such as rosemary or basil
• 30 ml olive oil
• 250 g tomatoes (cherry tomatoes and sun-dried tomatoes from a jar)
• 2 tbsp green arugula pesto
• 5 tbsp olive oil
• Herbs, such as rosemary or basil

Preparation

1. First make the starter: mix the yeast with the sugar and the lukewarm water until it has dissolved.

2. Put the flour into a mixing bowl and make a large well in the middle; pour the yeast water into it, cover everything and let it rest for 10 minutes.

3. Add the salt, herbs and 30 ml olive oil to the mixing bowl and briefly combine everything.

4. Knead the yeast dough vigorously with the dough hooks for 5 to 10 minutes, until the dough pulls away from the bowl.

5. Cover again with a tea towel and let rise in a warm place for about 2 hours.

6. Roll out the dough on a floured work surface and place it on baking paper brushed with the 5 tbsp olive oil.

7. Let rise again for 30 minutes.

8. Then press small dimples into the dough with a finger or wooden spoon and distribute the tomatoes and small spoonfuls of pesto over the dough.

9. Let rest again for 10 minutes.

10. Meanwhile preheat the oven to 200°C (top and bottom heat).

11. Bake the focaccia in the oven for about 25 minutes.