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
To serve
How it's done
Dough
Mix the flours, salt and yeast in the food processor bowl. Pour in the 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
Spread the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers. Drizzle with oil, cover the dough and leave to rise for a further 30 mins. Make indentations with oiled fingers, top with the tomatoes and courgettes. Brush the courgettes with oil, sprinkle with salt.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, allow to cool slightly on a cooling rack.
To serve
Top the focaccia with the burrata and basil. Drizzle with oil, season.
| Tip: | Use green courgettes instead of yellow. |
|---|---|
| Tip: | Use red cherry tomatoes instead of yellow. |
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