Onion, Cherry Tomato and Rosemary Focaccia


This is one of my favorite recipes that everyone likes.
100g milk
200g water
10g sugar
25g fresh yeast
600g flour
50g EVO (extra virgin olive oil)
10g salt

50g water
45g EVO
10g salt

200g onion, thinly sliced
200g cherry tomatoes, cut into quarters
2-3 sprigs of rosemary (leaves only)


  • Put milk, water and sugar in TM Bowl. Warm for 1 minute at 37°C on Speed 2.
  • Add fresh yeast and mix for 5 seconds on Speed 4.
  • Sift in flour. Add EVO and salt. Knead for 4 minutes.
  • Cover oven tray with baking paper. Brush with a little olive oil. 
  • Stretch focaccia dough by hands to cover oven tray. Prick dough with fork.
  • Cover it and let it rise around 1 - 1.5 hours.
  • For topping, mix water, EVO and salt for 10 seconds on Speed 3 and brush your focaccia.
  • Distribuite evenly onions, tomatoes and rosemary leaves on the top
  • Bake it in the 200°C preheated oven for 30 - 35 minutes.


Adapted with a few changes from Focaccia recipe in Io e il mio Bimby.

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