• 300 g wheat flour /li>
  • 1 tsp salt
  • 30 g yeast
  • 1 tsp sugar
  • 180 ml water, lukewarm
  • Olive oil
  • Sprinkling:
  • Rosemary, fresh
  • Thyme, fesh
  • Coarse salt flakes


  • Baking paper


  • 500 g cherry tomatoes
  • 300 g grapes
  • 1 orange, juice freshly squeezed
  • 1 heaped tsp mustard
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt
  • Black pepper, freshly ground
  • Handful basil


  1. Mix wheat and salt in a bowl and make a hole in the middle. Crumble yeast in the hole, sprinkle with 1 tsp sugar and add the lukewarm (not hot!) water carefully. Cover with a clean kitchen towel and let rest for at a warm place for 30 minutes minimum.
  2. Work the focaccia dough evenly with a hand mixer. Work it by hand on a floured surface afterwards, cover again and let rest for another 20 minutes.
  3. Quarter dough and form 4 balls. Place these on a baking tray, lined with baking paper and flatten softly by hand/fingers to form the typical focaccia shape. Cover with a clean kitchen towel and let rest for 15 minutes.
  4. Brush generous with olive oil and sprinkle with coarse salt and herbs. Bake at 200 °C for 30 minutes in a preheated oven until the surface turns golden-brown.
  5. Salad preparation: wash and halve tomatoes and grapes. Mix orange-juice with mustard, olive oil and balsamic vinegar. Season to taste with salt and pepper. Mix dressing with coarsely chopped basil and tomatoes and grapes. Let rest in the fridge shortly.

Our tip: Aromatic, fresh and warm focaccia, delicious salad and vegan red wine – perfect for summer evenings!

Portion: 2 people

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