Focaccia with Tomatoes

recipe with tomatoes

Total: 75 min

Preparation: 45 min


  1. Crumble leaven and dissolve in 300 ml of lukewarm water while stirring. Mix 1 pinch of salt, flour mixture, quark, oil and sugar in a large bowl. Add leaven water and knead into a smooth dough. Cover bowl with a damp dishcloth. Leave the dough in a warm place for about 45 minutes until it has doubled in volume.
  2. Meanwhile, wash and halve tomatoes. Wash the rosemary, shake it dry and remove the needles from the stems. Drain the mozzarella and roughly grate. Divide the dough into 8 equal pieces on a floured work surface, shape into balls and roll out into round flatbread. Mozzarella, tomatoes, and rosemary spread on top of something to garnish.
  3. Place on a baking tray lined with baking paper and bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 20 minutes. Remove, garnish with remaining rosemary and serve.

Nutritional values

Energy (per piece) 210kcal 11%
Protein (per piece) 8g 14%
Fat (per piece) 9g 27%
Carbohydrates (per piece) 26g 10%

Vital substances

Vitamin BB12 0.7μg 28%


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