Focaccia with tomatoes and anchovy
Rated 5.0 stars by 1 users
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Super simple. Very Tasty! My all time favorite Italian bread, delicious with everything and other then waiting for the dough to rest, you don't have to do anything apart from enjoying it!
Ingredients
- Anchovy
- 500 gr flour
- 7 gr yeast
- 350 ml lukewarm water
- Rosemary
- Cherry tomatoes
- Salt
Directions
Half the tomatoes
- In a bowl combine the flour, yeast, salt, 2 tbsp olive oil and the water. Stir until everything is mixed well
- Cover the dough and let it rise in a bowl coated with olive oil. For 1 hour and fold the edges half way
- Put the dough in a baking sheet coated with olive oil, let it rise another 30 minutes
- Sprinkle some oil on top of the dough and gently press the halved tomatoes and anchovy in the dough. Sprinkle some salt and rosemary on top
- Bake the focaccia until golden brown at 220 degrees Celsius for about 15-25 minutes