Focaccia with Mediterranean herbs

• Focaccia mix (or make your own, of course)
• Cherry tomatoes
• 2 tbsp balsamic vinegar
• 1 tsp thyme (or fresh)
• 1 tbsp rosemary (or fresh)
• 1 tbsp oregano (or fresh)
• Pepper
• Salt
• Optional: olives, cheese, garlic , red onion

Duthch oven
Raised grill grate honey
Baking paper
Oil

Mix the focaccia dough as indicated on the packet, respecting the resting and rising times.

Halve the cherry tomatoes and marinate in the balsamic vinegar.

Mix the medieranne spices together.

Grease the dutch oven with olive oil.

Place a large sheet of baking paper in the pot and press down well.

Coat your hands with olive oil.
Pour your focaccia dough into the pot and spread well on the bottom and sides.

Push holes in your dough and distribute the herbs and tomatoes. Season with salt and pepper.

Put the lid on the dutch oven.

Heat the Tiger Fire plancha on high heat with plenty of wood.

Let get hot and install the raised grill grate honey.

Place the dutch oven in the middle of the raised grill grate honey and let bake for 40 minutes. Remove the lid from the pot and normally your focaccia should be nicely baked in height.

Be careful when removing the focaccia from the dutch oven, it is very hot.

Divide into pieces and serve as a side dish or with apero.

Delicious with garlic butter. Add some extra paprika or curry powder to your dough for a taste sensation.