Foccaciabrydebrød with cherry tomatoes and rosemary

Stir the yeast into the water. Add the honey, salt, and oil.
Tubes of durum flour.
Add the flour gradually and knead thoroughly until smooth and supple.
Let the dough rise covered in a warm place for about 1 hour.
Knead the dough lightly through, and roll out with a rolling pin about 40 cm x 40 cm.
Move it on a baking sheet lined with baking paper.
Scratch bread almost through, so as to form squares for about 4 x 4 cm.
Pressure cherry tomatoes into the dough. Make holes in the dough with your fingers.
Drizzle with olive oil and sprinkle with salt and rosemary.
Allow the bread to rise about 30 min.
Bake the bread at 200 ° ca. 30 min.
25 g yeast
6 dl lukewarm water
1 tbsp. honey if necessary. sugar
1 tbsp. sea \u200b\u200bsalt
1 tbsp. olive oil
6 dl durum wheat flour
Approximately 7 ml flour
1 tray cherry tomatoes
½ cup olive oil
fresh rosemary
1 tbsp. sea \u200b\u200bsalt

The recipe is from:
Sorø Fri Fagskole
Holbergsvej 7
4180 Sorø
[email protected]

Production & Processing 
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