Grilled focaccia
Mit diesen fluffigen Focaccias vom Grill steht Ihrer Geschmacksreise nach Italien nichts mehr im Weg.
Ingredients
Ingredients
500 g Flour
42 g Fresh yeast
1 Teaspoon(s) Salt
50 ml Olive oil
310 g Water
Cherry tomatoes
For spreading:
2 Sprig(s) Rosemary
5 Tablespoon(s) Olive oil
Preparation
1. Dissolve half the yeast cube in the lukewarm water and mix with the sugar. Mix the yeast solution with the remaining dough ingredients to make a very soft yeast dough. Leave the dough to rise in a covered bowl for about 1-2 hours.
2. Finely chop the rosemary sprigs and mix with the olive oil. Then place the dough on a floured work surface and portion it as desired. Shape the dough into a round shape and make sure that you do not knead it too much, otherwise the dough will collapse again. Then press the halved cherry tomatoes into the bread and leave to rise, covered, for 30 minutes.
3. In the meantime, preheat the grill to 200°C, then place the focaccia in the grill for 25-30 minutes.
After about 10 minutes, brush the focaccia with the olive oil and rosemary mixture.
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