Heute teile ich mein Lieblingsrezept für selbstgemachte Focaccia mit Tomaten und Basilikum. Diese einfache Küchenkreation vereint den leckeren und aromatischen Geschmack von Tomaten mit dem würzigen Aroma von frischem Basilikum und knusprigem Focaccia-Teig. Ganz leicht herzustellen, ist diese Focaccia ein perfektes Gericht für Picknicks, Partys oder zum gemeinsamen Genießen mit Freunden und Familie. Hier ist das Rezept.

Focaccia Rezept mit Tomaten und Basilikum

Hey, how are you guys? Welcome back to a new episode of Oven Offen! This week, we have reached 40 subscribers, which is a reason to celebrate, and we are in the mood to make a Focaccia. We have tried many recipes before, but today, we have a recipe that we have been using for years.

To start, we need 3 125 milliliter of warm water, to which we add dry yeast. You can also use fresh yeast, depending on your preference. Then, we add 500 grams of flour, preferably type 00, but any normal flour will work. We also add about a teaspoon of salt and a good splash of olive oil. We mix everything with a spoon until the dough starts to form.

Next, we take the dough out of the bowl and knead it for at least 5 to 10 minutes, preferably with a kitchen machine. For the demonstration of my physical condition, I will knead the dough by hand, squeezing it with one hand and using the other hand’s palm to flatten it, then rolling it up again. We repeat this process several times.

Once the dough has been kneaded, we cover it and let it rest for 45 minutes in a warm place. While waiting, we prepare the toppings for the Focaccia. In our case, we use tomatoes and basil leaves, but you can also use other toppings such as cooked potatoes and gorgonzola cheese.

We then take an oven-safe dish and sprinkle some semolina on the bottom to prevent the Focaccia from sticking to the dish. We place the roughly shaped rectangular dough in the dish, made some random holes with our fingertips, and inserted the tomato halves and basil leaves. We add some oregano and sea salt on top, cover it again, and let it rest for an additional 45 minutes.

After 45 minutes, the Focaccia has risen, and we preheat the oven to 200 degrees Celsius. We put the dish in the oven for about 20 to 30 minutes until the Focaccia turns golden brown. We take it out of the oven, drizzle some olive oil on top, and let it rest for 10 minutes before removing it from the dish.

The result is a golden, crispy Focaccia with a soft and moist texture. It is perfect for enjoying with a glass of wine on a warm summer evening on the terrace or balcony. Whether you prefer the classic tomato and basil version or the potato and gorgonzola or even figs, the result is always delicious.

It was a lot of fun making this Focaccia with you today, and we will see each other again in the next episode. Take care!
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