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The Leon young chefs competition

rOsEMaRRY aNd suN-DRied TOMatoEs foCCAcia

Winner of the month June 2017

Winner of the month June 2017



500g flour
7g yeast
325ml luckwarm water
Pinch of salt
Pinch of sea salt for garnish
Pinch of sugar
1/2 bunch rosemarry
Olive oil
1/2 jar sun-dried tomatoes

Why did Alexandra make this dish?

I love bread!

How to make Rosemarry and sun-dried tomatoes foccacia

Mix everything with a spoon apart of the rosemarry, sun-dries tomatoes and the sea salt
Kneed 10 min by hand
Leave 40 min for proofing
Some olive oil on the bottom of the tray.
Place the focaccia and poor some olive oil on the top.
Make wholes with ur fingers
Put the sea salt, sun-dries tomatoes and rosemarry on top
lesve 45 min to prove (Cover it with a wet cloth at room temperature)
Cook at 200 for 20-25'
Put olive oil on top
Take it out of the tray
Cool down for 10 min
Cut it into pices and enjoy with soups or even by its self!

Alexandra's dishes

Made by We Are Telescopic