Crescentone or crescenta
10 minEasySoft Focaccine with Cherry Tomatoes and Oregano
Tasty and easy focaccine, perfect to enjoy with friends or family
- Difficulty
- Easy
- Prep Time
- 120 min
- Cook Time
- 25 min
- Servings
- 2 people
Ingredients
- Active Dry Yeast, 1 bag
- flour (type 0), 175 g
- re-milled semolina, 125 g
- water, 260 ml
- dehydrated potatoes, 40 g
- sugar, 1 teaspoon
- salt, 5 g
- oil, as needed
- salt, as needed
- cherry tomatoes, as needed
- oregano, as needed
Method
To make soft focaccine, place the flour, semolina, yeast, water, dehydrated potato, and sugar in a bowl. Knead the mixture.
When the dough becomes thicker, transfer it to a work surface, add the salt, and continue kneading for about 3–4 minutes.
Let the dough rise for 40–50 minutes, covered.
After resting, oil your hands and form 4 dough balls. Gently flatten them.
For the topping, crush the cherry tomatoes by hand and spread them over the surface. Add a pinch of salt, oil, and oregano.
Bake in a static oven at 250°C (480°F) for about 20–25 minutes.
When the dough becomes thicker, transfer it to a work surface, add the salt, and continue kneading for about 3–4 minutes.
Let the dough rise for 40–50 minutes, covered.
After resting, oil your hands and form 4 dough balls. Gently flatten them.
For the topping, crush the cherry tomatoes by hand and spread them over the surface. Add a pinch of salt, oil, and oregano.
Bake in a static oven at 250°C (480°F) for about 20–25 minutes.
