@tom.zma: Lovesongs @Dein Song Finale❤️ @Tom Twers #deinsong #finale #tomtwers #lovesongs #deutsch

TOM Z

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Region: DE

Sunday 22 March 2026 13:32:41 GMT

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Comments

jasmin_.29 :

Ihr seit zusammen soo süß 🙏🏼💜

2026-03-22 14:22:50

25

sarah_p05.04 :

Ihr wart Mega 🥰🥰🥰

2026-03-22 13:43:15

6

Leonie 💕🏍️ :

Meine Geschichts Lehrerin hatte gesagt das ihr hättet gewinnen sollen 😌 finde ich auch

2026-03-24 19:54:53

11

lele_orchidee :

Ohrwurm 😎

2026-03-23 20:37:29

3

julia :

Liebe doch den song🤟✨

2026-03-22 14:18:40

4

lottasingermusic 🫶🏻 :

So toll🥰

2026-03-22 21:31:56

2

Offizielle Lilly ❤️‍🩹 :

vollll guuuuut🥰

2026-03-23 12:48:27

4

Larissa;) :

Wunderschön ❤️

2026-03-23 17:14:18

1

Alida 🪩 | fangirl life :

Eure Stimmen matchen so schön😍

2026-03-30 20:08:12

11

TOM Z Family :

Lovesongs auf die 1❤️

2026-03-22 16:37:34

3

isabella.brauweiler :

Ihr hättet gewinnen müssen es war sooo geil 🥰🥰🥰sieht man dich auch in Köln auf der Tour von Tom? 🩷😍

2026-03-22 16:32:21

3

Mia Kiwi Kiwi 8💜 :

Hey Tom, kannst du mir bitte noch

2026-05-08 14:00:33

0

Marlene :

Ihr Wart mega 🥰🥰

2026-03-22 18:11:20

2

Leonie 💕🏍️ :

gibt's den auf Spotifyy ❤️

2026-03-23 21:01:04

5

Jojo 💕 :

❤️

2026-03-23 12:34:11

2

𝐀𝐦𝐞𝐥𝐢𝐞 :

IHR MÜSST DEN GEMEINSAM AUF TOMS TOUR SINGEN!!💗@Tom Twers

2026-03-22 14:25:59

4

tomzleaks :

🥰🥰

2026-03-22 15:34:51

2

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Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

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