Tomato Focaccia with Mozzarella and Basil
Ingredients
- 500g strong flour
- 380g water
- 6g fresh yeast
- less than 1 tablespoon salt
- 25g oil
- coarse salt
- 400g Petti's Delicato Extra Fine Passata
- 250g buffalo mozzarella
- basil
Preparation
In a bowl, put the flour and water, leaving some water aside to dissolve the yeast. Add the remaining water with the yeast and mix with a fork. When everything is combined, let it rest for 30 minutes. It doesn't matter if the dough is ugly and lumpy.
After 30 minutes, add the salt and oil and mix well until absorbed. Let it rise for 2 hours, doing a fold in the bowl every 30 minutes.
Meanwhile, prepare a tomato sauce with Petti's Delicato Extra Fine Passata, garlic, oil, and basil. Cook for a few minutes then remove the garlic.
Put the dough in the baking tray and let it rise for another 30 minutes, then spread with tomato sauce and let it rise for another 30 minutes.
Add oil and a bit of coarse salt and bake in a static oven at 250°C for 15 minutes, then check.
Decorate with buffalo mozzarella and basil.
Notes
You only need a bowl and a spoon, and use high-quality ingredients for the best results.
