Light Prune Focaccia
Preparation
45
minutes
Servings
6
persons
Nutrition
333
calories
Ingredients
7 g dry yeast1 tsp. sugar
1 tsp. salt
40 ml olive oil
350 g gluten-free flour
3 sprigs of rosemary, 2 of them chopped
100 g SUNSWEET prunes
12 cherry tomatoes
Coarse sea salt
Other:
Ovenproof pan 26 cm
Instructions
- Dissolve yeast and sugar in 250 ml lukewarm water. Add 30 ml of olive oil. Mix flour with salt, chopped rosemary and prunes. Add the dissolved yeast and stir until smooth. Pour dough into a bowl and let rise for about 1 hour until it has doubled.
- Knead the dough again and form a shape that fits into the pan. Using your knuckle, make indentations in the dough, then prick with fork. Brush the pan with some of the olive oil and place the dough inside. Press cherry tomatoes into the dough. Drizzle with the remaining oil. Sprinkle with sea salt and rosemary.
- Place into the preheated oven at 180° C (convection oven 160° C) and bake for 35 minutes. Cut the focaccia into pieces and serve.
Tip: Focaccia goes particularly well with rocket pesto.
Recipe Categories
Canapes and Savoury Snacks, LP Gluten Free, Starters and Appetizers,
