Recipe by: Silke Becker
Source: Bergens Tidene newspaper, many years ago
- 750 ml lukewarm water
- 2 pouches dry yeast (11g each)
- 1.2 kg flour
- ½ tsp salt
- 8 Tbsp olive oil
(adjust quantity, based on taste)
- 300 g grated mozzarella cheese
- 1 jar sundried tomatoes (340g)
- (can also use cured ham or smoked Salmon + cream cheese)
- 1 bunch fresh rosemary
- Rough sea salt
- Mix all dough ingredients together and knead for a couple of minutes. Cover with cling wrap and leave to proof for 25 min.
- Knead again. Cover with cling wrap and leave to proof for another 25 min.
- Divide into even number of balls of about 150g weight, leave to proof for 10 min. Roll out balls thinly, about 1.5cm.
- Place desired filling on half of these small round flat dough pieces and place another dough piece on top. Place breads on an oiled tray and leave to proof for 30 min. Do not touch the dough any longer.
- After 30 min, push your fingers carefully into the dough to create small dimples. Fill these with olive oil. Sprinkle rough sea salt on the breads and stick the rosemary into the dough.
- Bake at 215 degrees Celsius for about 30 min.
Download PDF version here: italian-filled-focaccia-bread-silke-becker