Focaccia with cherry tomatoes and rosemary glutenfree

Name: Focaccia with cherry tomatoes and rosemary glutenfree
Total time: 20 min
Ingredients: 500 g Mix pizza-bread-focaccia glutenfree; 1 package dry yeast; 1 tablespoons honey; 2 cucch.ino salt; 500 ml lukewarm water; 2 tablespoons sunflower oil; 500 g cherry tomatoes; 40 g olive oil; Rosemary; Coarse salt

Source: https://www.meranermuehle.it/rcp_recipe/focaccia-with-cherry-tomatoes-and-rosemary-glutenfree

Total time

20 Minutes

Baking/cooking time

40 Minutes

Rest time

40 Minutes

Difficulty

easy

Ingredients

Portions

500	g	Mix pizza-bread-focaccia glutenfree
1	package	dry yeast
1	tablespoons	honey
2	cucch.ino	salt
500	ml	lukewarm water
2	tablespoons	sunflower oil
500	g	cherry tomatoes
40	g	olive oil
		Rosemary
		Coarse salt

Preparation

Mix the ingredients and knead until the dough is smooth (approx. 10 minutes).
Add the oil about 2 minutes before the end of the dough. Grease a baking tray with oil, flatten the dough and leave it to rest in a warm place for 40 minutes.
Halve the cherry tomatoes and press them lightly into the dough, sprinkle with rosemary, olive oil and coarse salt.
Bake in a static oven at 220°C (180°C ventilated oven) for about 40 minutes.