Tomato Rosemary Focaccia

Overview

I originally wanted to copy a curious bread, but I was inspired in a moment, so I decided to make a tomato rosemary focaccia based on it. The dough uses Teacher Meng's recipe as usual, and the ingredients on the surface are a combination of Teacher Meng and the Book of Revelation. Another golden cake with grass. I deliberately baked it for a longer time to get a slightly thicker skin - the shell that is the most fragrant and delicious.

Tags

• baking
• corn oil
• high gluten flour
• black pepper
• dry yeast
• fine sugar
• fresh rosemary
• salt
• small tomatoes
• water

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the dough ingredients except oil into a large basin

   

3. 3 Stir until fluffy, add oil

   

4. 4 Continue stirring until the film emerges

   

5. 5 Basic fermentation for 60 minutes, the dough will grow

   

6. 6 Deflate, roll into a ball, and relax for 10 minutes

   

7. 7 Roll it into a round cake with a diameter of about 20-25 cm, place it on a baking sheet, and ferment for 20 minutes

   

8. 8 Prepare ingredients

   

9. 9 Pick rosemary leaves, wash and dry

   

10. 10 Wash the small tomatoes, remove the stems, and cut into round slices

    

11. 11 Brush a layer of oil evenly on the fermented dough

    

12. 12 Poke small pits on the surface with your fingers

    

13. 13 Put small tomatoes in the small pit

    

14. 14 Use a thin stick to poke small holes in the spaces between the tomatoes

    

15. 15 Sprinkle salt and black pepper on the surface of the dough

    

16. 16 Finally insert the rosemary leaves into the holes

    

17. 17 Put the baking sheet into the oven, middle layer, heat to 190 degrees, lower heat to 170 degrees, bake for about 25 minutes

    

18. 18 Golden on the surface, out of the oven