Quick yogurt focaccia with cherry tomatoes and oregano

Ingredients

For 1 serving

• Whole wheat flour50 g
• Nonfat Greek yogurt60 g
• Baking powder3 g
• Cherry tomatoes60 g
• Dried oreganoto taste
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. In a bowl mix the wholemeal flour with the baking powder and a pinch of salt, then add the Greek yoghurt and half the oil.
3. Knead with your hands for 1–2 minutes, until you have a soft, smooth dough that doesn't stick; if it's too sticky, flour your hands.
4. Press it out on the baking paper with your fingers into a round about 1 cm thick.
5. Wash and halve the cherry tomatoes and press them into the dough cut side up; season with the oregano, a pinch of salt and the remaining oil.
6. Bake for 18 minutes, until the focaccia is risen and golden underneath and at the edges; let it cool for a few minutes before cutting.