500 g wheat flour
15 g fresh yeast
10 g of salt
50 ml of olive oil
320 ml of water
wheat flour for dressing
for Israelis:
made on flour with yeast for pizza and focaccia (firm ax)
500 g flour
6 tbsp olive oil
2 tsp sugar
300 ml of water
1 tsp salt with top
all together and knead for 10 minutes, in a warm place until it increases in two.
For filling:
Cherry tomatoes
diced suluguni
Cooking:
In a bowl, mix the baking flour and yeast. Include a small
Mixer speed and add salt, olive oil, water.
Knead for 8 minutes slightly increasing the speed to get a smooth, elastic test.
Sprinkle the bottom of the bowl with flour and place the dough into a ball.
Cover with a towel and leave to sit in a warm place for 1 hour.
Molding and baking:
we crush the dough, we divide the dough into balls of equal weight, I made 5 pieces (if
we want to make portioned focaccia)
we form cakes 1cm thick and leave for 20-30 minutes under the towel.
When the dough rises with fingers, we pint with olive oil, put
cherry tomatoes cut into quarters, sprinkle with sea salt, rosemary
or other herbs if desired.
Heat the oven to 220 degrees, put a baking sheet with focaccia in the oven and bake for 15-20 minutes,
5 minutes before being ready, sprinkle focaccia on top with Suluguni cubes and return to the oven.
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