- 500 g Frießinger Mühle Pizza Flour
- 12 g salt
- 5 g fresh yeast
- 25 ml warm water ca. 38°
- 250 ml cold water
- 4-5 tbsp. olive oil
- 200 g cherry tomatoes
- 1 small onion
- 2-3 tsp. rosemary
Dissolve the yeast in the warm water and leave to proof for 5 minutes.
Pour the flour into a bowl, and gradually add the proofed yeast and the cold water and knead for ca. 1 minute with a hand mixer. Now add the salt and knead for a few more minutes. To finish add 1/ tbsp. of olive oil and knead the dough until it is smooth and clump free.
Cover the dough and leave at room temperature for ca. 4 hours.
Wash, dry and slice the tomatoes. Peel the onions and cut into small pieces. Divide the dough into two equally sized pieces. Wrap one half in cling film, and refrigerate to use at another time. Form the rest of the dough into a focaccia shape and place on a lined baking sheet. Brush the dough with olive oil. Distribute the tomatoes and onions evenly on top, and press lightly into the dough. Sprinkle with rosemary and leave for 10 minutes.
Preheat oven to the 250°C. Bake the focaccia on the middle shelf for 15 minutes.