Alberto`s Little Focacce Folded
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 5 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g wheat flour, type 405
- 300 g water, cold
- 3 tablespoon olive oil
- 10 g yeast, fresh
- 13 g salt
- 200 g mozzarella, cut into small cubes
- 2 sprigs oregano, fresh, leaves only
- 3 cloves garlic, finely chopped
- 2 beefsteak tomato (s), sliced
- 1 bag Emmentaler, grated
- olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Add olive oil to oregano, salt and garlic and let it steep. Use the dough hook to work the flour, water, yeast, oil and salt into a smooth dough in 7 - 8 minutes. Let rest in a sealable can for 3 hours.
- Stretch and fold the dough and let it rest closed again for 1 hour.
- Cut 8-10 servings out of this and let them rise again for a few minutes, covered.
- Roll out the dough round and very thin, drizzle with a little herbal oil and sprinkle some mozzarella on top. Place 2 slices of tomatoes on top, salt them. Close half of the dough, drizzle some herbal oil on top, add some Emmentaler and bake the focaccia at 220 ° for 8-10 minutes.
- The filling can of course be varied and refined according to taste.
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