Focaccia is a traditional Italian bread in the form of a flatbread with various fillings (tomatoes, olives, rosemary, etc.). Our recipe with soft Italian buratta cheese and tomatoes.
Ingredients / Ingredients:
Water 160 Milliliters
Wheat flour 250 Grams
Dry yeast 3.5 grams
Salt 1 pinch
Tomatoes 1 piece
Burrata 1 Piece
Oregano 0.5 Tbsp (dry)
Olive oil 3 Tbsp. (1 Tbsp. for dough, 1 Tbsp. for oiling before baking, 1 Tbsp. for sprinkling before serving).
Pour the water into a mixing bowl, dissolve the yeast, add a pinch of salt and 1 tbsp olive oil and mix. Pour in the sifted flour.
Knead the dough, knead for at least 5-7 minutes, until it is smooth and elastic and does not stick to your hands. Cover with clingfilm and leave to ferment for 40 minutes.
Shape the dough into a flatbread about 1.5 cm thick. Drizzle with water and olive oil, using a cooking brush.
Allow to proof for 40-45 minutes, then place to bake in a preheated oven at 200 degrees Celsius for 25-30 minutes. While the focaccia is baking, dice the tomato and remove the seeds so there is no excess liquid.
Take the hot focaccia out of the oven, place the burrata, tomatoes on it, drizzle with olive oil, sprinkle with oregano, wait a few minutes until the burrata starts to melt.
Enjoy!
Ingredients / Ingredients:
Water 160 Milliliters
Wheat flour 250 Grams
Dry yeast 3.5 grams
Salt 1 pinch
Tomatoes 1 piece
Burrata 1 Piece
Oregano 0.5 Tbsp (dry)
Olive oil 3 Tbsp. (1 Tbsp. for dough, 1 Tbsp. for oiling before baking, 1 Tbsp. for sprinkling before serving).
Pour the water into a mixing bowl, dissolve the yeast, add a pinch of salt and 1 tbsp olive oil and mix. Pour in the sifted flour.
Knead the dough, knead for at least 5-7 minutes, until it is smooth and elastic and does not stick to your hands. Cover with clingfilm and leave to ferment for 40 minutes.
Shape the dough into a flatbread about 1.5 cm thick. Drizzle with water and olive oil, using a cooking brush.
Allow to proof for 40-45 minutes, then place to bake in a preheated oven at 200 degrees Celsius for 25-30 minutes. While the focaccia is baking, dice the tomato and remove the seeds so there is no excess liquid.
Take the hot focaccia out of the oven, place the burrata, tomatoes on it, drizzle with olive oil, sprinkle with oregano, wait a few minutes until the burrata starts to melt.
Enjoy!