Zesty Pea & Zucchini Soup Yogurt & Minted Almond Salsa

Whether you’re looking for a new go-to bread alternative or not, this delicious focaccia with cherry tomatoes and rosemary is sure to bring some Italian flair to your workday dinners and dinner gatherings. This focaccia is a gastronomic joy whether it is served as a delicious side dish, combined with different toppings, or utilized as a flexible basis for sandwiches or pizzas.

Although you can make this focaccia in any pan, we used the scanpan Techniq The Square, which ensures a gorgeously textured crust. Because of the non-stick coating, cleaning up is easy and the bread releases easily. Make this delicious focaccia to wow your dinner guests or just make it for yourself when you’re in the need for some hearty, fragrant bread.

Zesty Pea and Zucchini Soup with Yogurt and Minted Almond Salsa

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Ingredients:

  • 15g dry yeast
  • 500ml lukewarm water
  • 18g salt
  • 150ml olive oil
  • 600g Tipo 00 flour
  • 2 tablespoons fresh rosemary, chopped
  • 70g tomato puree
  • 1 teaspoon salt puree
  • 100g cherry tomatoes, cut in half
  • For the pan: 75ml olive oil

Method:

  1. Let the yeast dissolve in lukewarm water. In a mixer fitted with the flat beater fitting, add the flour, salt, and olive oil. Knead the dough completely for 8 to 10 minutes on the maximum speed.
  2. After covering the dough, give it thirty minutes to rise.
  3. Pour 75ml olive oil into a 33 x 33 cm roasting pan after greasing it. Gently push the dough into the corners of the pan as you spread it out. Drizzle tomato puree over the bread, then top with chopped rosemary, cherry tomatoes cut in half, and salt flakes.
  4. For a further thirty minutes, cover the dough and allow it to rise.
  5. For 25 minutes, bake the focaccia at 190°C in a fan-assisted oven that has been prepared.

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