For 4 people

INGREDIENTS

For the base:

• 25 cl water
• 20 g baker's yeast
• 420 g flour
• 4 cl huile d’olive Arbequine Cauvin

For the topping :

• 1 bunch of cherry tomatoes
• 2 garlic cloves
• Cauvin Creative pine nut and basil oil
• oregano
• salt & pepper

PREPARATION

For the focaccia :

1. Preheat your oven to 200 °C.
2. Into a large bowl, pour the lukewarm water and add the baker’s yeast. Mix to a smooth paste.
3. Add the flour, and the huile d’olive Arbequine Cauvin and the salt. Mix with your hands.
4. Knead the dough.
5. Lightly flatten the dough on a baking sheet with your hands.
6. Cover the focaccia dough and let it rise for 30 min.
7. Bake in the oven for 15-20 min at 200°C.

For the topping :

1. Halve the cherry tomatoes. Peel and finely chop the garlic.
2. To a little Cauvin Creative pine nut and basil oilin a pan, add the garlic and then the cherry tomatoes.
3. Sauté for 5 min.
4. Season with oregano, salt and pepper.
5. Dress the focaccia with the topping and serve.