Focaccia with sun-dried tomatoes



For 1 pan:

400 g of white flour

100 g of semolina flour

300-400 ml of water

1 tablespoon of sugar

1/2 fresh yeast


about a third of a glass of sun-dried tomatoes (7.8 tomatoes)

seasoned oil from a jar with tomatoes


Boil 100 ml of water, add sugar and flour to it and stir to obtain a smooth mixture. Add 200 ml of cold water and one tablespoon of oil and continue mixing. When the temperature is suitable (around 40°C), crumble in the yeast and mix into a smooth mixture. Let it rest for a few minutes.

Prepare the flour in a bowl, salt it (about 1 teaspoon of salt) and make a well in the middle, into which we pour our yeast. Mix with a spatula, add water in small intervals and add one tablespoon of oil. Transfer to a floured counter and knead with your hands. Gradually add oil to the dough. The dough should be soft to the touch and pliable, it may be a little sticky. Before letting it rest, add another tablespoon of oil. Cover the container in which we put our greasy sleeper to sleep with foil. Let it rest for 30 minutes.

Take the dough out of the bowl, add a spoonful of oil and mix. Let’s make three even balls. Add a tablespoon of oil to each. Cover them and let them rest for 15 minutes.
Place the balls on baking paper and press them down with your fingers to get rid of bubbles. Drizzle with a spoonful of oil. Make holes all over the surface with your fingers. Cover with foil and let it rise to double its size. This can take between 30 and 45 minutes.

Turn on the oven at 220 °C.

Gently spread a spoonful of oil on top of our puffed dough with a brush. Sprinkle lightly with salt and arrange the sliced ​​tomatoes on top.

Bake for 15 minutes.

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