Focaccia & Tomato-Grape-Salad

Name: Focaccia & Tomato-Grape-Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 portions
Ingredients: wheat flour; salt; yeast; sugar; water, lukewarm; olive oil; rosemary, fresh; thyme, fesh; coarse salt flakes; cherry tomatoes; grapes; orange, juice freshly squeezed; mustard; balsamic vinegar; black pepper, freshly ground; basil; baking paper

1 h
easy

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Ingredients

For the focaccia

300 g wheat flour

1 ts salt

30 g yeast

1 ts sugar

180 ml water, lukewarm

Some olive oil

Some rosemary, fresh

Some thyme, fesh

Some coarse salt flakes

For the tomato-grape-salad

500 g cherry tomatoes

300 g grapes

1 pc orange, juice freshly squeezed

1 ts mustard

1 tb olive oil

2 tb balsamic vinegar

Some salt

Some black pepper, freshly ground

1 Handful basil

Also

baking paper

Preparation

Preparation time: 30 min
Cooking time: 30 min
Total time: 1 h

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.