Focaccia tricolore

I had a few red tomatoes from Sicily left, too ripen for a salad and I used them to bake this yummy focaccia I found on the One Green Planet website.

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I think the result is pretty awesome!
What did I change? Because now you must know that I always have to add a personal touch to recipes that are not mine…
– I used 1/2 white 1/2 whole organic flour.
– I added a spoon of sugar to the dough
– Instead of Roma tomatoes I used, Sicily and cherry ones.
– 2 red onions for the topping and added some chives (not only fresh rosemary).

INGREDIENTS
For the dough

1 packet active dry yeast (or 2 1/4 teaspoons)
1 cup warm water (distilled or purified)
1 teaspoon vegan cane sugar (or raw organic honey for non-vegan)
2 1/2 cups organic unbleached all-purpose flour
1 teaspoon pink himalayan salt
1/4 cup organic extra virgin olive oil (to mix into the dough)
2 tablespoons organic extra virgin olive oil (to drizzle into holes in dough)
For the topping

1 organic onion (thinly sliced)
2 – 3 organic roma tomatoes
2 – 3 sprigs organic fresh rosemary (needles removed from the stem)
2 tablespoons organic extra virgin olive oil (to drizzle over the toppings)
PREPARATION
For the dough

In a medium bowl, mix yeast, warm water and sugar (or honey).
Let the mixture rest for approximately 10 minutes until it the yeast “blooms” and bubbles form on the top.
Add in the flour, salt and 1/4 cup of olive oil and stir until well combined.
Turn the dough on a well floured surface and knead gently until the dough is smooth, approximately 5 – 10 minutes.
Place in a lightly oiled bowl and cover with a kitchen towel.
Let the dough rest in a warm place (or dehydrator set at 100 degrees) until it doubles in size, for approximately 1 hour.
Remove the dough from the bowl and press down into a lightly oiled 9 x 13 baking sheet until it touches the edges (or divide between 2 six inch cake pans for a thicker version).
Using your fingers, poke holes all over the dough.
Drizzle the other 2 tablespoons of olive oil over the dough and into the holes.
Let the dough rest until it becomes puffy, or approximately 20 minutes.
For the topping

Add the onion slices, sliced roma tomatoes and rosemary on top of the dough.
Drizzle the toppings with 2 tablespoons of olive oil.
Bake at 450 degrees for approximately 20 minutes or until golden brown.
Remove from oven and cool on rack before serving.
Enjoy!

 

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