Focaccia with tapenade and dried tomatoes
Composition / ingredients
6
servings:
Cooking method
In general, the dough for focaccia is prepared on plain water. But I had a homemade ryazhenka and I cooked on it.
Heat the ryazhenka a little, dissolve yeast, salt and sugar in it. Add flour, olive oil. Knead the dough and leave it to come to a warm place for 1 hour.
After, mix 2 tablespoons of finely chopped olives into the dough, I had a tapenade. Make a round tortilla and lay it on a silicone baking mat. Put dried tomatoes on top, sprinkle with olive oil (you can pritruzit cheese, herbs, onions ...). Leave to rest and rise for 20 minutes.
Bake in a preheated oven for 20 minutes at 200 degrees. Very tasty, lush, not troublesome! Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ryazhenka - 85 kcal/100g
- Olives - 115 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Dried tomatoes - 213 kcal/100g
