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Cherry tomato and red onion focaccia (Nico Moretti)
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Ingredients
Dough
- 20 g extra virgin olive oil, plus extra to grease
- 400 g lukewarm water
- 1 ½ tsp dried instant yeast
- 500 g baker's flour
- 2 tsp sea salt
Topping
- ½ red onion, cut into squares (2 cm), layers separated (24 pieces)
- 12 mixed cherry tomatoes, cut in half
- 1 tbsp fresh rosemary, leaves only
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt flakes, to sprinkle
- Nutrition
- per 1 portion
- Calories
- 1752.5 kJ / 417.3 kcal
- Protein
- 10.4 g
- Carbohydrates
- 59 g
- Fat
- 14.9 g
- Saturated fat
- 2.3 g
- Fiber
- 3 g
- Sodium
- 1120.2 mg
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