FOCACCIA WITH SUN DRIED TOMATO AND THYME
25΄
Preparation Time
01:50
Waiting Time
7
Portions
1
Difficulty Level
Directions
In a bowl, we melt the yeast in lukewarm water. We put all the ingredients in the mixer and we mix until we have an elastic dough. We cover it with a towel and we let it rise for about 1 hour. We separate the dough in 7 parts (120gr) and we make dough balls. We put them in a baking pan and we let them rise for about 30 minutes and then we bake in a preheated oven in 170˚C for about 18 minutes.
Chef: Antonis Stavrianakis
Ingredients
CALCULATE PORTIONS:
- 500 gr MILLS OF CRETE Pizza dough mix
- 15 gr fresh yeast
- 15 gr sugar
- 11 gr salt
- 82 gr Extra Virgin Olive Oil Tsounato ABEA
- 247 gr lukewarm water
- 2 γρ. thyme
- 20 gr chopped sun dried tomato
Equipment
- Bowl
- Pan
- Mixer
