Tomato focaccia with garlic and rosemary
Mix the bread mix with 2 tbsp olive oil and the water in a mixing bowl. Knead the mixture (or use a mixer with dough hooks) until you have a smooth dough.
Cover the dough and leave to stand for 10 minutes. Press the dough onto a baking tray to form a rectangle. Cover it again, and now leave the dough to rise for 20 minutes.
Preheat the oven to 220°C. Meanwhile, place the tomatoes and pieces of rosemary in a bowl, add the remaining oil and stir together. Cut the garlic into thin slices and stir into the tomato mixture. Divide the tomato, rosemary and garlic mixture over the dough, and press down slightly.
Finally, sprinkle the coarse sea salt over the focaccia and slide into the oven. Bake the focaccia for about 15-20 minutes, until brown and cooked.
- 225 g white bread mix;
- 4 tbsp olive oil;
- 150 ml lukewarm water;
- 200 g tomatoes, divided into bunches of 2-3 tomatoes;
- 2 sprigs of fresh rosemary, cut into small pieces;
- 2 cloves of garlic, peeled;
- coarse sea salt.