Focaccia with tomatoes and cheese
Pizza's predecessor — delicious Italian focaccia with tomatoes and mozzarella cheese
Ingredients
| wheat flour (w/w) 250 g |
| water 100 g |
| olive oil 2 tbsp. |
| dry yeast 3 g |
| rosemary, oregano to taste |
| salt 1/2 tsp. |
| cherry tomatoes 10 pcs |
| green basil (leaves) 5 g |
| garlic 3 cloves |
| mozzarella cheese 150 g |
Instructions
Step 1
Prepare the dough. Dissolve the yeast in warm water, add 200 grams of sifted flour, 1 tablespoon of olive oil, rosemary, oregano, salt and knead the dough. Then mix in the mozzarella cut into pieces. Gather the dough into a ball, cover with a towel and leave to rest for 1.5 to 2 hours at room temperature.
Step 2
After the time has passed, dust the dough with the remaining flour and make a crimp. Place it in a baking dish greased with olive oil and spread evenly. Top with the sliced garlic and tomato quarters, placing them skin side down and pressing them lightly into the dough. Sprinkle with chopped basil.
Step 3
Preheat the oven to 240 degrees, spray it with water and bake the focaccia for 10 minutes. Afterward, allow it to cool completely. Cut into serving pieces and package each one separately.
If the diameter of the mold is smaller than 26 inches, you may need more baking time.