Usuba
Italian Focaccia with Garlic and Tomatoes
Crispy on the outside and soft on the inside bread with aromatic garlic butter and fresh tomatoes. A classic Italian dish that works perfectly as an appetizer or a complement to the main course.
- Total
- 120 min
- Standard serving
- 201.3 g
Ingredients
Total 6
Instructions
- 1
Step 1
Peel the garlic and crush the cloves with the flat side of a knife blade. Pour 75 ml of olive oil into a bowl, add the garlic, cover and leave overnight to allow the oil to absorb the aroma.
- 2
Step 2
Sift the flour with salt into a large bowl. Add the yeast, 50 ml of olive oil and 300 ml of warm water. Knead the dough until smooth and uniform.
- 3
Step 3
Place the dough on a floured surface and knead for at least 6 minutes. Return the dough to the bowl, cover it, and leave it in a warm place for 1 hour to rise.
- 4
Step 4
Dissolve sea salt in 1.5 tablespoons of hot water and let it cool. Knead the dough, place it in a rectangular baking pan and stretch it by hand over the entire surface. Sprinkle with salt water.
- 5
Step 5
Make several indentations in the dough with your fingers and drizzle with the remaining olive oil.
- 6
Step 6
Wash the tomatoes, dry them, and slice into circles. Arrange the circles on the dough at intervals of 2.5 cm apart and brush generously with garlic oil. Set aside for another 1 hour for the second rise.
Preheat the oven to 220 degrees and bake the focaccia for 30 minutes until golden brown.
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