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Focaccia aromatica
40 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 476
  • Fat about 16g
  • Carbohydrates about 63g
  • Protein about 16g
This is needed
This is needed for 6 people
Dough
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 500 g white flour
  • 0.5 cube yeast (approx. 20 g
  • 0.5 tsp sugar
  • 1 tbsp rosemary, finely chopped
  • 3.25 dl lukewarm water
Topping
  • 500 g tomato (e.g. ribbed tomatoes, cut into pieces)
  • 2 garlic clove, pressed
  • a little pepper
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 50 g rocket
  • 75 g Parmesan
  • 2 pinches sea salt
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the rosemary, water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Topping
Mix the tomatoes and all the ingredients up to and including pepper, cover and steep for approx. 30 mins. To shape, transfer the dough to an oven tray lined with baking paper, flatten to a thickness of approx. 1 cm. Using your fingertips, press little hollows into the dough. Coat the dough with oil, top with the tomatoes and sprinkle over some Fleur de Sel. Bake for approx. 30 mins. in the lower half of an oven preheated to 220°C. Grate the Parmesan over the top, combine the rocket with a little oil and scatter on top.