Focaccia with tomatoes

Whether with a salad, as a main course or as a hearty snack: focaccia with tomatoes is always a good idea. Especially when it is prepared so quickly, as in this case! The Italian original is vegan by nature, but here we use spelled instead of wheat for a healthier version. Happy baking!

Servings

9

Completed in:

0 hrs 45 mins

Calories:

170 per serving

Suitable for:

snack

Where does focaccia with tomatoes come from?

By: Gian Sibilia

Actually, I already answered the question in the introduction: Focaccia with tomatoes is a typical bread from Italy. An Italian flatbread, so to speak. It was invented long ago in Liguria. It is still served today as a starter, as a snack, as a main course or as a side dish – because the fluffy bread simply tastes good with everything. In Italy, focaccia comes in a wide variety of variations: thin or thick, round or square, with rosemary or potatoes. My favorite thing is focaccia with tomatoes, because the juicy vegetables go perfectly with the dough. Always tastes a bit like a little holiday in the south! Best with my vegan Camembert or organic spreads from the Biozentrale.

easy one pot

What is the difference between pizza and focaccia?

The dough! Of course there are thick and thin pizzas, thick and thin focaccia – and Italian flatbread often has a topping of vegetables and cheese. However, even with my focaccia with tomatoes, much more olive oil is used to make the dough. That makes it so juicy and fluffy. The basic focaccia ingredients are flour, salt, yeast, water and olive oil. In this case we will make focaccia with dry yeast, since you usually have it at home. Of course, fresh yeast would work too. Another special feature of this recipe: we make spelled focaccia to make it as healthy as possible. Alternatively, you can of course also use wheat flour.

The dough! Of course there are thick and thin pizzas, thick and thin focaccia – and Italian flatbread often has a topping of vegetables and cheese. However, even with my focaccia with tomatoes, much more olive oil is used to make the dough. That makes it so juicy and fluffy. The basic focaccia ingredients are flour, salt, yeast, water and olive oil. In this case we will make focaccia with dry yeast, since you usually have it at home. Of course, fresh yeast would work too. Another special feature of this recipe: we make spelled focaccia to make it as healthy as possible. Alternatively, you can of course also use wheat flour.

Can you make focaccia with tomatoes without yeast?

Of course you can bake focaccia without yeast – but then it’s not the original recipe. In this case, you can use ¼ to ½ pack of baking powder to create an airy dough. Because the rule of thumb is: One pack of baking powder replaces one pack of baking yeast or half a cube of fresh yeast. Here it depends on how much the dough rises and how thick you want your focaccia with tomatoes to be. Use a little less for a thinner and crispier dough, and a little more for a thicker dough. Just give it a try. In this way, you can replace the yeast with baking powder in many recipes. It’s always worth it if you want to bake spontaneously and don’t have any yeast at home.

Fun fact: Is yeast vegan?

The rumor keeps circulating that yeast is not vegan and that vegans cannot eat bread. But that’s not correct. Firstly, yeast is free from animal components and is therefore vegan. Second, not all bread contains yeast. Nevertheless, you should always check the ingredients of a vegan diet, as bread can also contain eggs, dairy products and other animal substances.

easy
after 2 hours

Nutritional values for 2 slices

  • protein 10% 10%
  • carbs 18% 18%
  • Fats 8% 8%
  • calories 14% 14%
One pot focaccia

Focaccia with tomatoes: recipe

Now it’s time to make Italian tomato focaccia yourself! With my recipe it is really easy and without much effort.

Focaccia mit Tomaten

schnelles und fluffiges Focaccia Rezept
Course main dish
Cuisine Italian
Keyword Focaccia with tomatoes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 170kcal

Equipment

  • Ofen
  • Backform

Ingredients

  • 150 ml lauwarmes Wasser
  • 5 g Trockenhefe
  • 300 g Dinkelmehl
  • 1 tsp Salz
  • 15 ml Olivenöl
  • 50 g Kirschtomaten
  • 1 tsp Rosmarin

Instructions

  • Lauwarmes Wasser und Trockenhefe mischen. Etwa 5 Minuten stehenlassen, damit die Hefe aktiviert wird.
  • Dinkelmehl, Olivenöl und Salz dazugeben. Alles für einigeMinuten kneten, bis ein geschmeidiger Teig entsteht. Mit einem Geschirrtuch abdecken und für 2 Stunden an einem warmen Platz gehen lassen. Das Volumen sollte sich nach dieser Zeit etwa verdoppelt haben.
  • Inzwischen den Belag vorbereiten: Zwiebel schälen und hacken oder in Ringe schneiden. Kirschtomaten waschen und bei Bedarf halbieren.Backofen auf 180 °C vorheizen.
  • Ein Stück Backpapier mit etwas Öl bestreichen und in eineKastenform legen. Den Teig in die Form geben und die Oberfläche glatt streichen. Mit Zwiebeln, Kirschtomaten, Rosmarin und Salz belegen und die Tomaten Focaccia für 25 Minuten backen.
  • Focaccia aus dem Ofen nehmen und etwa 15 Minuten auskühlen lassen. Pur genießen oder mit meinem Paprika Dip servieren.
  • Bake 25 Minutes at 200 degrees. Make sure the oven is pre heated.
  • Let it cool down for 15 Minutes and enjoy.

Notes

Lust auf noch mehr einfache vegane Rezepte? Diese Gerichte könnten dir auch gefallen:

Nutrition

Calories: 170kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 20mg | Fiber: 5g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 2mg

More recipes

Don’t miss any more recipes and sign up for my newsletter.

0 0 votes
Article Rating
0
Would love your thoughts, please comment.x
()
x