Ingredients (For 15 focaccias)
• 800 g of Tagmish Flour
• 40 g fresh yeast
• 600 ml of slightly warm water
• 6 spoons of olive oil
• 3 spoons (35 g) of salt
The topping
• 150 g of dried tomatoes or olives
• 200 g of a mix of yellow and mozzarella cheese
• 100 g of black olives without the pits
• Vegetable antipasti: sliced cherry tomatoes, red onion, slices of pepper
• Olive oil and salt
Preparation
1. The antipasti: put the vegetables in a baking mold with olive oil and salt on top, and grill it for several minutes until it is slightly soft and dark. Take out of the oven and leave to cool.
2. In a mixer’s bowl with a kneading head, scramble the flour and yeast. Create a small hole in the middle where you add the water, olive oil and salt, than raise the kneading speed to medium. Continue with the kneading for 10 min until you get soft and sticky dough, than cover the bowl with nylon until the dough raises to double its size.
3. Divide the dough to 90 g balls, than make them in a bowl like shape, using your knuckles (Leave the edges thicker). Leave the shaped dough to raise for another 15 min, than press it again with your knuckles and leave the edges thicker.
4. Spread the dried tomatoes/olives on the focaccia, than add a bit from the cheese mix, antipasti and black olives. On top add some olive oil and salt and leave it to raise for another 30-40 min.
5. Heat the oven to 220̊ c, bake for 15 min and serve when it is hot.