Tomato Focaccia


Recipe Tomato Focaccia

1/2 cube yeast
4 tbsp tomato paste
3 tbsp olive oil
1 tsp sea salt
3/4 cup water (175ml)
2 1/2 cups flour (300g, I used wholewheat spelt flour)
1/4 cup olive oil
1 clove of garlic
1 tbsp italian spices (oregano, thyme, basil)
10 small tomatoes

Solve yeast in warm water, add flour, salt, 3 tbsp olive oil and tomato paste and knead into a dough and let the covered dough in a warm place prove for 1/2 hour. Knead again and roll out on a baking tray lined with parchment (0,8 inch high, 2 cm). Let the dough prove again for 1 hour (covered in a warm place). Mix the olive oil with garlic, salt and spices and cut the tomatoes. Place the tomatoes on the crust and top with the spiced olive oil. Bake for 20 minutes at 390 degrees Fahrenheit/ 200 degrees celsius.