Tomato And Rosemary Focaccia

This deliciously well-bread recipe kneads your attention right now!

The ingredient of Tomato And Rosemary Focaccia

• 7g sachet dry yeast
• 2 tsp caster sugar
• 1 cup warm water
• 3 cups bread flour
• 1 tsp sea salt
• 1 tbsp olive oil
• 1 egg lightly beaten
• 400g grape tomatoes halved
• 1 4 cup fresh rosemary leaves

The Instruction of tomato and rosemary focaccia

• place yeast sugar and warm water in a jug whisk with a fork until yeast has dissolved stand in a warm place for 10 minutes or until frothy
• sift flour into a large bowl stir in salt yeast mixture and olive oil mix to form a soft dough turn out onto a lightly floured surface knead dough for 10 to 15 minutes or until smooth and elastic place in a large lightly greased bowl cover and set aside in a warm place for 1 hour or until doubled in size
• using your fist punch dough down knead until smooth
• meanwhile preheat oven to 160u00b0c 140u00b0c fan forced line a baking tray with baking paper place tomatoes cut side up on prepared tray season with salt and pepper bake for 40 minutes
• grease a 3cm deep 28 5cm x 21 5cm base baking pan well with olive oil cooking spray or olive oil stretch dough over base of prepared pan
• cover with lightly greased plastic wrap set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size meanwhile preheat fan forced oven at 200u00b0c 180u00b0c brush dough top with egg top with rosemary and tomato cut side up bake for 25 to 30 minutes turn bread top side up onto a wire rack to cool serve at room temperature

Nutritions of Tomato And Rosemary Focaccia

fatContent: 231 83 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 0 7 grams saturated fat
sugarContent: 38 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 4 grams protein
sodiumContent: 23 milligrams cholesterol

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