Rosemary Tomato Italian Bread – How to make Focaccia? There are also 19 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk Rosemary Tomato Bread, Sea Salt, Bread, Focaccia, Focaccia, Italian Bread, Italian Pita, Olive Bread with Thyme, Active Dry Yeast, Yeast Bread, Breads

Rosemary Tomato Italian Bread – Focaccia

Release Date: 26-01-2012
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Focaccia, a practical and delicious Italian breadThe basic ingredients for the dough are flour, water, olive oil and yeast. You can produce as many varieties as you want from this dough, which is sweetened and raised with salt and sugar.

If you want, you can season it with just thyme and olives, as I did, or with tomatoes, rosemary, onions if you want.

sourdough bread

Arman Kirim mentioned that he is the ancestor of pizza in one of his articles, I think it is a very accurate determination, but I must say that it is more delicious than pizza.

You can serve these flavored breads only with olive oil and cheese. It will be a great start when served with spicy olive oil at a dinner where you will host your guests.

Before putting the bread in the oven, you can sprinkle some sea salt if you have it.

While you are reading the article, we will continue to snack on the breads we baked with Melike.

Finally, when we read the pronunciation a bit difficult, things like foçaça and focacia come out of our mouths. The correct pronunciation is "focal".

Love…

Rosemary Tomato Italian Bread – Ingredients for Focaccia Recipe

  • for bread dough
  • 2 glasses of flour + 1 finger missing from 1 glass of flour – 320 gr
  • 1 water glass of water
  • 1 tablespoon dry active yeast
  • 1 tablespoon of olive oil
  • 1 tablespoon of salt
  • 1 tablespoon of sugar

For the above:

  • fresh rosemary
  • cherry tomatoes
  • olive
  • thyme
  • up to 1 cup of olive oil

Rosemary Tomato Italian Bread – How to Make Focaccia Recipe?

  1. Take all the necessary ingredients for the bread dough into a deep and wide mixing bowl.
  2. Knead the dough and form it into a ball, cover it with a damp cloth and let it rest in a warm place for 35 minutes.
  3. Divide the swelling dough into two pieces.
  4. Take the meringue that you have divided into a lightly floured worktop, collect it and roll it out with the help of a rolling pin without thinning it too much.
  5. Apply the same process to the other meringue and place them on a lightly oiled and floured baking tray.
  6. Drizzle olive oil over the dough on the baking tray and spread it with your hands. Make pits by pressing on the dough with your fingers.
  7. Arrange the sliced ​​tomatoes on the first dough and sprinkle with rosemary.
  8. Place olives on the second dough and sprinkle with thyme.
  9. Bake in a preheated oven at 200 degrees for about 20 minutes.
  10. Slice the cooked focaccia and serve.
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"Rosemary Tomato Italian Bread – Focaccia19 comments for ”

  • On November 19, 2016 at 22:16 PM
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    It was a recipe that I liked a few times in the year and wrote it in the recipe book, I think it suits every meal, good luck to you.

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  • On June 16, 2016 at 21:11 PM
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    I tried to make it with cherry tomatoes a few times, just like you did, but the tomatoes I placed on the dough had released their juices while they were cooking, leaving the dough wet. In other words, the part under the tomato was soaked, the parts without tomatoes were well cooked. After that day, I never made focaccia with tomato again, but my favorite is the tomato one. It looks beautiful in what you did. Is there a puff point? Thanks in advance for your answer

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  • Oct. 30, 2013 at 18:52 PM
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    I love this seal, especially the one with olive and thyme. :) Love to those who contributed...

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  • on August 07, 2012 at 01:12
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    looks like a coke or something, I'm thinking of trying it now. It's an easy recipe. :))

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  • On January 27, 2012 at 09:03 am
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    A very simple and delicious recipe
    Health in your hands
    Have a nice weekend

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  • On January 26, 2012 at 23:17 am
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    dry yeast ok but what is dry active yeast :)

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    • On January 27, 2012 at 00:33 am
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      Dilan writes dry active yeast on the package. I'm the liar of the pack :)

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      • On February 01, 2012 at 16:54
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        I tried it with inactive dry yeast, it was a snap at our house :) good luck.

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    • On December 17, 2013 at 10:52
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      Active dry yeast is used as a form, mix it directly with flour and knead the dough. If it is plain dry yeast, you need to activate it with lukewarm water or milk before kneading.

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  • On January 26, 2012 at 20:39 am
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    I tasted it for the first time in England and I liked it very much. I haven't eaten something delicious since I came back from there, and thanks to you, I should make it and try it. Good luck to you.

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    • On January 27, 2012 at 00:45 am
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      Thank you Zeynep, I look forward to your comments after trying it. Love…

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  • On January 26, 2012 at 20:26 am
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    Despite the early departure of our teacher Arman Kirim, the beauties he shared seem to remain forever. Rest in peace.

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    • On January 27, 2012 at 00:43 am
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      You are right, Selim Bey, he was a truly valuable person.

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  • On January 26, 2012 at 19:48 am
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    I was wondering what the pieces next to the olives are. I think it's a good recipe, I'll definitely try it.

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    • On January 27, 2012 at 00:42 am
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      Hello Mrs. Canan, the white pieces are sea salt. It will be enough to sprinkle the dough a little before putting it in the oven.

      Answer

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