Focaccia Pugliese with Mozzarella
This is based on a bread I made while working in Italy in 2002. You do not need the sun belting down – but it helps!
Ingredients
- 500 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 100 ml olive oil
- 300 mlwater
- salt water made from 30 g/1 oz salt dissolved in 100 ml/31⁄2 fl oz warm water
- 2 packets buffalo mozzarella drained and crumbled
Instructions
- Put the flour, salt, yeast, half the olive oil and all the water into a bowl and mix together to make a pliable dough.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes.
- Put the dough back in the bowl and leave to rest for 1 hour.
- Line a baking tray.
- Divide the dough into two pieces, or leave as 1 large bread.
- Stretch the dough out with your hands so it is about 5 cm/2 inches thick and oval in shape.
- Put it on the baking tray and prick the top with a knife (this will restrict its growth).
- Brush the top with about 30 ml/1 fl oz of the salt water and the remaining olive oil.
- Cover the top of the bread with the mozzarella, then leave the dough to rise for 45 minutes.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the bread for 30 minutes, then transfer to a wire rack to cool.
- Serve with an olive salad and a glass of good Tuscan wine like Montelpulciano.
