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
Focaccia
How it's done
Dough
Mix the flour and salt in the food processor bowl. Add the yeast, rosemary and water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.
Focaccia
With oiled fingers, place the dough on a baking tray lined with baking paper. Using your fingers, stretch the dough out on the tray and make indentations. Spread the oil and salt over the dough. Top with the cheese, pear, fig and rosemary.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Take the focaccia out of the oven, remove from the tray, leave to stand for approx. 5 mins.
| Tip: | Instead of regular scamorza, use smoked mozzarella or smoked scamorza. |
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