Focaccia bread

with thyme and sun-dried tomatoes.

Surprisingly simple and delicious as an aperitif.

Ingredients:

For 1 focaccia bread

500 g flour
21 g fresh yeast
100 g sun-dried tomatoes (drained)
5 tbsp olive oil
2 tbsp thyme
pinch of sea salt

Preparation:

Focaccia bread herbs

Drain the sun-dried tomatoes and chop them finely.

Dissolve the fresh yeast in 250 ml of lukewarm water (no warmer than 40°C).

Put the flour in a bowl and add a pinch of salt to the side of the bowl. The salt should not come into direct contact with the yeast, as that prevents the yeast from working.

Make a well in the flour.

Add the dissolved yeast.

Mix everything briefly by hand.

Now add 4 tablespoons of olive oil.

Knead everything thoroughly for at least 10 minutes. If the dough is too dry, you can add a little more lukewarm water. If the dough is too wet, you can add a little more flour.

Place the ball of dough back into the bowl and cover with a towel. Place the bowl in a warm, draft-free spot.

Let it rise for one hour.

Preheat the oven to 200°C.

The dough should now have doubled in volume.

Add the thyme and 3/4 of the sun-dried tomatoes to the dough and knead everything well once more.

Distribute the dough into the pan you will use to bake the bread. Place a towel over it again and let it rise for another 15 minutes.

Now place the remaining sun-dried tomatoes on top.

Place the focaccia bread in the oven and bake for 15 to 20 minutes until the bread turns light brown.

Enjoy!