Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough (makes 12)
Topping 1 (for 2 focaccias)
Topping 2 (for 2 focaccias)
Topping 3 (for 2 focaccias)
Topping 4 (for 2 focaccias)
Topping 5 (for 2 focaccias)
Topping 6 (for 2 focaccias)
How it's done
Dough (makes 12)
Mix the flour, salt and yeast. Add the water and oil. Using a hand mixer, knead the mixture to form a homogeneous dough. Divide into 12 portions using 2 floured tablespoons, place on a baking tray lined with baking paper and press down using the floured side of the spoon. Leave to rise at room temperature for approx. 30 mins.
Top the focaccias with the various toppings.
Bake for approx. 25 mins. in the centre of an oven preheated to 220°C.
Topping 1 (for 2 focaccias)
Top the focaccias with the potatoes, cheese and rosemary, season. Once baked, drizzle with olive oil.
Topping 2 (for 2 focaccias)
Spread the pesto on top of the focaccias, top with the tomatoes, feta and pine nuts, bake.
Topping 3 (for 2 focaccias)
Spread the mascarpone on top of the focaccias, bake. Once baked, top with the cured ham and rocket.
Topping 4 (for 2 focaccias)
Press the tomatoes and olives firmly into the raw focaccias, season. Once baked, drizzle with olive oil.
Topping 5 (for 2 focaccias)
Press the tomatoes firmly into the raw focaccias, sprinkle with thyme, season. Once baked, drizzle with olive oil.
Topping 6 (for 2 focaccias)
Top the focaccias with the courgette, bake. Once baked, top with the feta and pomegranate seeds, drizzle with olive oil.
How-tos
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