50 g dried tomatoes, drained from liquid and cut into pieces
3 tablespoons prepared paste from dried tomatoes (tapenade)
2 tablespoons fresh oregano, thyme, or rosemary leaves
7 g instant dry yeast
approximately 300 ml warm water
For the top:
2-3 tablespoons oil from the jar with dried tomatoes
chopped 1-2 pieces of dried tomatoes from the liquid
1 tablespoon fresh herbs leaves
optionally sea salt, coarse-grained
Preparation
Sift flour into a large bowl, add salt, Parmesan, dried tomatoes, tapenade, herbs, yeast, and water. Mix, then work for 10 minutes until the dough is smooth, elastic, and easily comes off the hand. The dough can be worked with a mixer paddle.
Leave the worked dough in the bowl, cover with a towel, and set aside to rise in a warm place for about 40 minutes (it should double in volume).
Transfer the risen dough to a 26 cm diameter pan brushed with olive oil and dusted with flour. Brush the top with oil from the jar with dried tomatoes, arrange pieces of dried tomatoes and the rest of fresh herbs. Press them into the dough with your fingers and additionally make about a dozen new indentations with your finger, sprinkle with sea salt. Set aside for another rise for about 40-60 minutes.
Preheat oven to 220°C. Place the bread-focaccia in the oven and reduce the temperature to 200°C. Bake for 35 minutes until golden. Towards the end of baking, if the top is browning too much, you can cover it with a piece of aluminum foil.
