Print
Emilia

 

Focaccia with tomatoes @

 

Dissolve yeast in water at room temperature with a teaspoon of sugar or malt. Making the fountain with the flour, pour water and a tablespoon of extra virgin olive oil.

Knead vigorously; then cover with a cloth and let rise at least an hour and a half (more is better). Knead again and roll out into a greased pan d 'oil; do many small dimples with your fingers. In a bowl emulsify oil and water in proportion 1: 1 and brush the surface of the cake. Crush the tomatoes cut in half and sprinkle with oregano. Bake at 200 degrees until done.

 

 

FLOUR gr. 250
WATER gr. 150
BREWER'S YEAST cube 0,5
CHERRY TOMATOES enough  
E.V. OLIVE OIL,SALT enough  

focacccia con pomodorini