Vegan

Tomato Focaccia

Vegan
Vegetarian
Portions2 peopleChangeTiming 120 minsView
Ingredients4 IngredientsViewSwitzerland88 % localView
  • 1  bag Backmischung ‘Focaccia’ MANUFAKTUR TOBLER
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Product info (DE only)

    Die Brotbackmischungen sind aus regionalen Zutaten und perfekt aufeinander abgestimmt. Lediglich frische und flüssige Zutaten müssen hinzugefügt werden und schon kann das erste selbst gebackene Brot in den Ofen. Für das Focaccia können wie im Rezept Tomaten verwendet werden oder auch Rosmarin und klein geschnittene Oliven.

  • 10  leaves basil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 10  cherry tomatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 8  tablespoons Olivenöl Zakros von AMFORA
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Product info (DE only)

    Das Olivenöl wird von Kleinbauern zusammengetragen und gemeinschaftlich gepresst. Anschliessen wird dieses Extra Vergine Olivenöl direkt von Amfora aus Genf importiert, ohne Zwischenhändler und -stops. Das einzigartige native Olivenöl besitzt einen niedrigem Säuregehalt (0,65 %)und ist aromatisch und ausgewogen mit einem wunderbaren Buttergeschmack.

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Add 1 bag Backmischung ‘Focaccia’ MANUFAKTUR TOBLER, 6 tablespoons Olivenöl Zakros von AMFORA and 450 millilitres water to a large bowl and work it into a smooth dough
Cover the bowl with a towel and let the dough rise during 45 minutes
Take the dough out of the bowl and briefly knead it
Add the dough back into the bowl and let it rise for another 10 minutes
Roll out the dough until it is about 2 cm thick and put it onto a floured baking tray
Cut 10 cherry tomatoes into quarters
Add the cherry tomatoes, 10 leaves basil and 2 tablespoons Olivenöl Zakros von AMFORA to a medium-sized bowl and mix them well
Distribute the tomato-basil-mixture evenly over the dough and press small dents into the focaccia dough with the finger tip
Let the dough rest for about 20 minutes
Preheat the oven to 220 degrees Celsius
Bake the focaccia in the pre-heated oven at 220 degrees Celsius for about 20 minutes
Take the focaccia out of the oven, let it cool down briefly and serve it on a large board
About Gourmagine
Local ingredients
Get recipes created
For producers
Imprint
What is new
Channels
Home Office Lunch
Vegetarian Recipes
Vegan Recipes
Carrot Recipes
Broccoli Recipes
Cauliflower Recipes
Mushroom Recipes
Courgette Recipes
Spinach Recipes
Pepper Recipes
© 2024 Gourmagine | 🇨🇭 Made in Switzerland

Tomato Focaccia

Genuss.Kompass

Timing 120 mins
Portions2 people
Ingredients4 Ingredients

Ingredients

  • 1  bag Backmischung ‘Focaccia’ MANUFAKTUR TOBLER
  • 10  leaves basil
  • 10  cherry tomatoes
  • 8  tablespoons Olivenöl Zakros von AMFORA

Scan for more details

Tools

  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 medium-sized bowl
  • 1 baking tray
  • 1 towel

Tomato Focaccia

Genuss.Kompass

Instructions

Add 1 bag Backmischung ‘Focaccia’ MANUFAKTUR TOBLER, 6 tablespoons Olivenöl Zakros von AMFORA and 450 millilitres water to a large bowl and work it into a smooth dough
Cover the bowl with a towel and let the dough rise during 45 minutes
Take the dough out of the bowl and briefly knead it
Add the dough back into the bowl and let it rise for another 10 minutes
Roll out the dough until it is about 2 cm thick and put it onto a floured baking tray
Cut 10 cherry tomatoes into quarters
Add the cherry tomatoes, 10 leaves basil and 2 tablespoons Olivenöl Zakros von AMFORA to a medium-sized bowl and mix them well
Distribute the tomato-basil-mixture evenly over the dough and press small dents into the focaccia dough with the finger tip
Let the dough rest for about 20 minutes
Preheat the oven to 220 degrees Celsius
Bake the focaccia in the pre-heated oven at 220 degrees Celsius for about 20 minutes
Take the focaccia out of the oven, let it cool down briefly and serve it on a large board