Focaccia - Tomato Bruschetta

The structure of focaccia combined with the herbs of a bruschetta. Mamma mia, what a taste sensation! And what a drinks sensation. No Friday afternoon drink, birthday or summer afternoon will ever be the same again. Just like the focaccia bruschetta itself. By varying with toppings, you conjure up something different on the table every time. The only thing that remains the same every time is the reaction of your guests: surprised, amazed, delighted. Buon appetito!

How do you make it?

• Add 240 ml of water to the mix and knead for at least 10 minutes by hand or with a food processor.

• Shape the dough into a ball, grease with 10 ml of olive oil and place in a bowl covered with a tea towel. Leave to rise for 40 minutes at room temperature.

• Line a baking tray with baking paper and place the dough on it in the desired shape, about 2 cm thick. Brush the dough with the remaining olive oil, dimple it with your fingertips and leave to rise again for 45 minutes at room temperature.

• Preheat the oven to 240°C. Place the tray in the middle of the oven and bake for 20–30 minutes. (Baking times are guidelines and may vary depending on your oven.)

Ingredients

Bread mix (wheat flour, dry yeast), tomato (tomato granulate, corn starch), garlic, sea salt, oregano, basil, dried onion, and paprika

Add yourself
Water and olive oil

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