Focaccia – a dish of Italian cuisine in the form of yeast tortillas test. It can be served as a snack, used as bread for sandwiches. Focaccia with tomatoes is a bit like pizza, but after all, these are different dishes. You may need some cooking the shape is larger (about 25 cm by 38 cm), since the cake It turns out quite high and rises close to the edges of the sides. Pits are also made in the test so that when baking on the surface образовывались пузыри. 
Time: 9 мин. plus time fermentation Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. warm water (40 – 43 ° C)
- 1 tbsp. l Sahara
- 2 sachets (7 g. Each) of dry active yeast
- 4 tbsp. premium flour, additionally on the dust
- 1 tbsp. whole wheat flour
- 1.5 tbsp. l coarse salt
- 1 tsp chopped rosemary, optionally leaves for decoration
- 1 tbsp. extra virgin olive oil for lubrication
- 8 thinly sliced bull-hearted tomato mugs
- 2 tbsp. l finely grated parmesan
Recipes with similar ingredients: yeast dough, higher flour varieties, whole grain flour, salad tomatoes, Parmesan cheese, rosemary
Recipe preparation:
- Pour water into the bowl of the stationary mixer. Add sugar pour out the yeast and let it stand until bubbles appear (5-15 minutes).
- In a bowl, mix plain and whole wheat flour with salt and chopped rosemary. Gradually pour the resulting mix into a solution with yeast in a mixer bowl. Then add 1/2 tbsp. olive oil.
- Using a special nozzle in the form of a hook, knead the dough on medium speed until it becomes smooth and soft (8-10 minutes). The mass will be very loose. Move the dough to a clean, sprinkled flour the surface and knead it by hand for 2-3 minutes.
- Wipe the bowl in which you knead the dough. Then grease her some olive oil. Return the dough to the bowl and let it stand in a warm place under a tea towel until the mass will not double in volume (30-35 minutes).
- Grease a 23 cm baking sheet by 33 cm 1/2 tbsp. the remaining olive oil. Spread the dough on the bottom, squeezing in it fingertips fossa. The more you make such recesses, all the more textured bread.
- Using a special brush, grease the dough and place in some dimpled rosemary leaves. Put slices of tomato on top and sprinkle with parmesan. Cover the dough again with a towel and give stand in a warm place until the volume doubles (30 minutes).
- Bake a focaccia tortilla in a preheated oven up to 220 ° C at an average level until golden brown (35-40 minutes).
