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Focaccia with Rosemary and Tomatoes
(0)
60 min
Under an hour
Knuspr-Küche
Diese gesunde Dinkel-Focaccia mit aromatischem Rosmarin und fein gehackten getrockneten Tomaten ist die perfekte Beilage oder ein herzhafter Snack. Durch die Kombination aus hellem und Vollkorn-Dinkelmehl erhält das Brot eine wunderbare Textur und einen nussigen Geschmack. In weniger als einer Stunde zubereitet, bringt dieses Rezept italienisches Flair direkt in Ihre Küche.
Ingredients
Preparation method
Preheat the oven to 200–205 °C. Line a baking sheet (approx. 30 cm x 40 cm) with baking paper.
In a large bowl, combine both types of flour with 150 ml lukewarm water, the dry yeast, raw cane sugar, 30 ml olive oil, dried rosemary, and finely chopped dried tomatoes. Knead the dough with your hands until it is elastic and can be easily formed into a ball. If the dough is too sticky, add a little more flour.
Form the dough into a ball and leave it in the bowl. Cover the bowl with cling film and let the dough rest in a warm place for 30 minutes.
Chef's tip
For an even more intense aroma, you can briefly soak the dried tomatoes in warm water before chopping.
Nutritional values
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