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focaccia sun-dried tomatoes

Focaccia with sun-dried tomatoes – recipe organic by Patrizia Natureat Blog

Ingredients (for 6 people):

  • 300 g Spelt flour
  • 100 g (approximately) water
  • 4 g fast acting fresh yeast
  • 150 g Ciappa tomatoes
  • 2 chopped Tropea onions
  • 2 chopped spring-onion
  • 2 olive oil spoons






Combine together all the ingredients with warm water and mix to a dough.

Leave the dough in a dried place approximately for 4 hours.

Take the dough out and place it in an oiled backing tray.

Bake it in preheated 200° oven for 20 minutes, or until nicely browned.

Cut into square for serving and sprinkle a trickle of olive oil and some rocket on it.


You can find these delicious Italian and Bio Ciappa tomatoes in

Italian blog:

Recipe created by: Patrizia Natureat Food Blog

Natureat is a project launched in 2013 by veggie food passionate Patrizia.
Patrizia is an Italian veggie-food passionate of natural and homemade food, researcher and hunter of spices and new flavors, an artist and belly dancer. She grew up in a small town called ‘Altamura’ in the Puglia region, characterised by its warmth, colour richness and genuine flavors.
This land has been a great source of inspiration in her life, a place with a valuable culinary tradition. She has beautiful memories from her childhood: the aroma of homemade sweets; the smell of fresh spices that perfumed the house; the flavor of jams made with wild fruits and the voice of her mum asking her help for the making of preserves for winter time. She was raised amongst the most precious raw materials: grains, vegetables, legumes and olive oils.
Her grandmother great cook, was her first teacher from who she learned the basics of the Italian gastronomy, collecting raw ingredients from the countryside and then transforming them in the kitchen. For her the kitchen has represented a magical place inside the house, it becomes a small lab where you can experiment with different recipes, ingredients, spices and flavours of the season.

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