Whole wheat focaccia with tomatoes and mozzarella

... from Katerina in Bakery goods Visits 711 13 July, 2020
Easy and delicious whole wheat focaccia with tomatoes, mozzarella and parmesan.

5 min preparation

1h 15min rising

190°C

15 min baking

Description


1 In a bowl, dissolve the yeast along with the honey in the warm water. Beat and leave in a warm place for about 5-10 minutes to activate the yeast.


2 Add olive oil, salt and finally flour to the liquid ingredients. Knead the dough. Leave it to rise in the heat for about 1 hour. To speed up the process, you can preheat the oven to 50 degrees, then put the dough in it and turn the oven off.


3 Meanwhile, in a small bowl put the olive oil, 1/4 tsp salt and pressed cloves of garlic. Stir.


4 Once the dough has risen, knead it again.Put baking paper in a baking tray with a size of 37x44 cm. Put the dough in it and spread it with your hands. If you wish, you can not put baking paper, but it is good to grease the baking tray with olive oil. Using your finger, poke holes all over the dough without tearing it. Sprinkle with a mixture of olive oil, garlic and salt and leave to rise for about 15 minutes.


5 Meanwhile, prepare the grated mozzarella and parmesan. Cut the tomatoes into thin slices.


6 Once the dough has risen, sprinkle it first with grated mozzarella, then with chopped tomatoes, finish with the parmesan.


7 Bake in a preheated 190 degree oven for 15 minutes or until the whole wheat focaccia with tomatoes and mozzarella acquires a pleasant golden crust.

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