A friend of Vladimir invited us on his birthday
for afternoon coffee and cake. Since we all have kids, the party turned into a
pleasant get together.
Sweets were taken care of, so I wanted to bring
something savory and decided to make Focaccia.
One I covered with prosciutto, feta and dried
tomatoes and the other one a little more kids friendly with fresh tomatoes and
mozzarella. But in general you can top your Focaccia with anything you want.
Focaccia with prosciutto
Crust:
1.4 Ibs flour
6 oz potatoes, cooked and grated
1 pack fresh yeast
0.8 cup warm water
1 tablespoon salt
Topping:
5.3 oz prosciutto in slices
5.3 oz feta
1 glass in oil preserved tomatoes
fresh arugula
1.
Dissolve yeast in warm water
and add a pinch of flour. Cover with a kitchen towel and leave for a couple of
minutes.
2.
Sift the rest of the flour into
a bowl and form a hollow in the middle. Add the in water dissolved yeast in the
hollow and stir well.
3.
Add the raw sea salt and the
grated potatoes.
4.
Knead the dough well. If needed
add more water.
5.
Form the dough into a ball and
leave at a warm spot for 2 hours.
6.
Cover a baking sheet with
baking paper and roll out the dough around 1/2 thick.
7.
Cut the dried tomatoes in
smaller pieces. But leave the oil on it!
8.
Now cover the dough with
tomatoes and feta cheese.
9.
Then brush plentiful oil of the
dried tomatoes on the dough. Season as you like with oregano and fine sea salt.
10. Preheat oven at 482F. Put the baking sheet on the second rail from
the bottom and reduce temperature to 437F. Let bake approx. for 20-25min until
desired color.
11. Take out the done Focaccia and cover with prosciutto and fresh
arugula.
Focaccia with tomatoes and mozzarella
Crust:
1 Ibs wheat flour
1 Ibs lukewarm water
2 teaspoons salt
1 pinch sugar
2 packs dry yeast
Topping:
0.9 Ibs mozzarella
cherry tomatoes
olive oil
fresh basil leaves
1.
Stir wheat flour, water, dry
yeast, salt and sugar in a big bowl until it is a smooth mass.
2.
Leave the dough covered for
around 2-3 hours.
3.
Pout dough on baking sheet
covered with baking paper, touch the dough as little as possible in the
process. Leave again for 30min.
4.
Wash and cut the cherry
tomatoes in half and cut mozzarella into slices. Then spread both evenly on the
dough.
5.
Then brush plentiful with olive
oil.
6.
Bake Focaccia in preheated oven
at 392F until it is golden brown.
7.
When the Focaccia is done, take
it out of the oven and spread fresh basil leaves on top.
8.
If you want you can season with
sea salt and other fresh herbs like oregano or herbs de Provence.
Back to top
No comments:
Post a Comment