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Updated on Gebäck

Tomaten Focaccia

Tomaten Focaccia

  • 1 kg Mehl
  • 600 ml lauwarmes Wasser
  • 2 El Salz
  • 10 g Frischhefe
  • 1 Dose San Marzano Tomaten
  • Olivenöl
  • Chili geschrotet
  • Thymian
  • Salz
  • Pfeffer

Für 2 Focaccia

Das Mehl sieben. Die Hefe im lauwarmen Wasser auflösen. Alle Teig Zutaten mit 2 EL Salz, in 20 Minute in einer Küchenmaschine zu einem elastischen Teig verkneten. Danach 2 h bei Zimmertemperatur, zugedeckt mit einem nassen Tuch ruhen lassen.

Anschließend den Teig einmal kurz durchkneten und zugedeckt mindestens über Nacht in den Kühlschrank stellen.

Die Tomatendose pürieren und mit Olivenöl, Salz, Pfeffer, Thymian und etwas Chili abschmecken. Eine Metall Brotbackform mit 100 ml Olivenöl fetten. Den Teig zu zwei schmalen, sehr langen Streifen ausrollen und in einer aufgestellten Wellenform in die Brotbackform falten. Die Tomatensauce über die Brotbackform geben und 2 h bei Zimmertemperatur gehen lassen.

Währenddessen den Ofen auf 250 Grad Ober / Unterhitze vorheizen. Das Focaccia in 25 Minuten goldbraun backen.

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