Focaccia tomates et romarin

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Focaccia tomates et romarin. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Focaccia tomates et romarin is one of the most well liked of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look wonderful. Focaccia tomates et romarin is something that I have loved my entire life.

Many things affect the quality of taste from Focaccia tomates et romarin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Focaccia tomates et romarin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Focaccia tomates et romarin is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Focaccia tomates et romarin using 8 ingredients and 6 steps. Here is how you cook that.

À partager à l’apéritif : une foccacia moelleuse et parfumée !

Ingredients and spices that need to be Take to make Focaccia tomates et romarin:

1. 500 grammes farine T55
2. 370 ml d’eau
3. 6 grammes levure de boulanger sèche
4. 10 grammes sel
5. 3 cuillères à soupe d’huile d’olive
6. 3 cuillères à soupe romarin frais
7. 1 dizaine de tomates cerises
8. 1 cuillère à café fleur de sel

Instructions to make to make Focaccia tomates et romarin

1. Mélangez les 500 g de farine, le sucre, le sel et la levure de boulanger dans un saladier. Ajoutez l’eau à température ambiante et mélangez avec une cuillère.
2. Recouvrez le saladier d’un torchon et laissez-lever à température ambiante le temps que la pâte triple de volume. Comptez 2 heures.
3. Préparez les tomates cerises : les couper en deux, les évider et les laisser égoutter sur un linge propre.
4. Mettez un papier sulfurisé dans un plat allant au four (le mien fait 24 x 30 cm). Huilez-le légèrement.
   
   Au bout des 2 heures, farinez légèrement le plan de travail. Renversez le pâton dessus, dégazez la pâte, rabattez-la et déposez-la dans le plat. Etirez-la pour qu’elle occupe tout le plat.
5. Versez 2 cuillères à soupe d’huile d’olive sur la pâte, saupoudrez de 2 cuillères à soupe de romarin et de fleur de sel puis enfoncez vos doigts dans la pâte pour former les petits trous.
   
   Laissez lever à nouveau 1h30 dans le plat, à l’abri des courants d’air, sous un torchon.
6. Au bout d’1h30, La pâte doit avoir levé presque jusqu’au bord du plat. Enfoncez légèrement les tomates, côté plein vers le haut.
   
   Enfournez dans un four préchauffé à 200°C pour 25 minutes de cuisson.

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