A delicious soft and light focaccia, perfect for summer, cooked in a pan for an optimal result!
Pour the flours, the crumbled yeast, the oil, the salt, and the water into a bowl.
Mix everything with an electric mixer fitted with dough hooks for at least 7/8 minutes, until the dough becomes well combined and sticky.
Cover with plastic wrap and let rise until doubled in size (about 45 min - 1 hour, depending on the heat).
Cut the cherry tomatoes in half and place them cut side down in the lightly oiled pan.
Place the dough over the cherry tomatoes, making sure to cover them all, and let rise for another 25/30 minutes with the lid on.
Place on the stove with the lid on over medium heat and let cook for at least 35/40 minutes; before turning it over, check that the bottom is cooked by lifting it slightly.
Flip it over using the lid, just as you would with an omelet, and let cook for another 15/20 minutes.
Remove from the pan, let cool, and it is ready!
Pan
Store in an airtight container at room temperature for 2-3 days.
Serve warm or at room temperature. Great on its own or with cured meats and fresh cheeses.
Italia
| Energy (kcal) | 218.4 |
| Carbohydrates (g) | 23.59 |
| of which sugars (g) | 2.2 |
| Fat (g) | 11.67 |
| of which saturates (g) | 1.72 |
| Protein (g) | 4.56 |
| Fibre (g) | 3.31 |
| Salt (g) | 1.27 |
