Servings: 4 people
INGREDIENTS
Dough:
- 3½ cups/500 grams flour
- 1¾ cups/450 milliliters lukewarm water
- 1 teaspoon dry yeast
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- 2 tablespoons olive oil
Topping:
- 8 grape tomatoes, halved
- 12 baby mozzarella balls
- 2 tablespoons pesto, or 6 basil leaves
- 1 tablespoon rosemary
- 2-3 tablespoons olive oil
- 1 pinch coarse salt
INSTRUCTIONS
Day 1:
- Mix the yeast, water and sugar and set aside for 10 minutes.
- Add the flour to a stand mixer bowl, pour the yeast mixture and process into a dough. Add the salt and knead for 5 minutes. Cover the bowl and let the dough rise for 40 minutes.
- Knead the dough manually for a minute, then cover and let rise for another 40 minutes (repeat one more time after this).
- In a medium bowl, pour a little olive oil and place the dough. Pour a tablespoon of olive oil on the dough, cover well and let it rise in the fridge for 20-24 hours.
Day 2:
- Take out the dough from the fridge 2 hours before working with it.
- Line up a medium size round/square sheet pan with parchment paper, drizzle some olive oil and add the dough. Cover and let it rise for 45 minutes.
- Preheat the oven to 430 °F (220 °C).
- Uncover the dough and drizzle olive oil, Add the tomatoes, mozzarella balls and rosemary and sprinkle with salt.
- Bake for 20 minutes, or until the focaccia starts to brown. Remove from the oven, add pesto or basil and serve.