Filled Foccacia
Ingredients
- For the dough
- 500 grams Pastry flour
- 20 grams fresh Yeast
- 1 tsp salt
- 3 Tbsps olive oil
- For the filling
- 2 bunches Basil
- 2 garlic cloves
- 3 Tbsps Pine nuts
- 80 milliliters olive oil
- 8 dried Tomatoes (in oil)
- 250 grams Mozzarella
- olive oil (for painting)
- coarse Sea salt
- oregano (for garnish)
Preparation steps
For the dough: Dissolve yeast into 200 ml (approximately .8 cup) lukewarm water. Put flour in a bowl and pour in yeast mixture. Add olive oil and salt and knead to form a smooth dough. Let rise in a warm place for 45 minutes.
For the filling: Rinse basil leaves, shake dry and puree with pine nuts and peeled garlic in a blender. Pour in olive oil and season well with salt and pepper.
Preheat the oven to 200°C (approximately 390°F).
Knead dough again and roll out, about finger-thick, on a floured surface. Drain tomatoes and cut into strips. Thinly slice mozzarella.
Brush one half of dough with filling and sprinkle with mozzarella and tomatoes. Leave some space along the edges. Brush edges with water and fold other half of dough over top. Firmly press edges to seal.
Brush dough with olive oil and sprinkle with sea salt.
Bake in preheated oven for 20-30 minutes.
Remove, slice and serve warm garnished with oregano.
