Focaccia with tomato and oregano - Italian recipe

Ingredients

• 500 grams flour (with wheat it becomes lighter, but I usually use spelt flour)
• 350 ml water (lighty heated)
• 1 clove of garlic
• 1 package Instant yeast (ca 10 grams)
• 1 tsp salt
• 1 tbsp rosemary
• Oregano
• 2 tomatoes, cut into thin slices
• dash olive oil
• 1 tbsp tomato puree (optional)

Instructions

1. 1

   Add salt, yeast, rosemary to the flour and...: Add salt, yeast, rosemary to the flour and mix well.

2. 2

   Put a dash of olive oil at the...: Put a dash of olive oil at the flour and mix with a spoon. The oil of sun-dried tomatoes is also very tasty for this 🙂

3. 3

   Squeeze the garlic and put it togheter with...: Squeeze the garlic and put it togheter with the tomato paste in the water.

4. 4

   Make a hole in the flour and pour...: Make a hole in the flour and pour a part of the water in it.

5. 5

   Mix a little flour with the water until...: Mix a little flour with the water until all the water has been processed and add extra water.

6. 6

   Mix to a whole and knead the dough...: Mix to a whole and knead the dough well.

7. 7

   Let the dough rest for about 10 minutes.

8. 8

   Knead the dough a bit and put it...: Knead the dough a bit and put it in a round baking tin (or on a pizza stone)Let the dough rise for at least an hour.

9. 9

   Lay tomatoes on top and sprinkle with oregano.

10. 10

    Bake in a preheated oven at 200 °...: Bake in a preheated oven at 200 ° C for 15-20 minutes.