Tomato focaccia


For 4 focaccia

1 cube fresh yeast (42 g / 1.5 oz.)
600 ml / 2 1/2 cups water
150 ml / 2/3 cup olive oil (total)
3 tbsp. honey
2 tsp. salt

900 g / 7 1/4 cups wheat flour (type 550)
300 g / 9 oz. ripe cherry tomatoes
1/2 bunch basil
4 garlic cloves
Coarse sea salt to sprinkle on top


Crumble the yeast into the bowl of a dough mixer. Add lukewarm water, half of the olive oil, honey, and salt; mix everything thoroughly until the yeast has dissolved. Add flour and knead to a smooth dough within 5 minutes. Transfer dough into a bowl that has been brushed with olive oil. Cover and let rise in a warm place until double in size, around 45 minutes.

In the meantime, wash the tomatoes and cut the larger pieces in half again. Pluck basil leaves from stems; peel garlic. Chop basil and garlic together, then sauté briefly in the remaining olive oil.

Preheat oven to 225 ° C / 435 ° F. Turn dough out onto a floured work surface. Divide into four pieces, then press each quarter into a flat round. Put one of the rounds into a well-oiled tajine. Press tomatoes into the dough, then drizzle 1/4 of the basil-garlic oil onto the round. Sprinkle the focaccia with sea salt. Put covered tajine into the oven and bake for around 8 min. Then remove lids and bake for another 8 min. until golden brown. Prepare the other 3 focaccia in the same manner.


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