Scamorza And Sundried Tomato Focaccia

1. 1

   In a mixer bowl, combine the yeast, salt, sugar and half of the water.

2. 2

   Mix using a fork.

3. 3

   Add the flour and knead with the hook attachment for about 7-9 minutes to get a soft dough.

4. 4

   Cover with plastic wrap and let it rise for about 30 minutes so it doubles its volume.

5. 5

   Roll out the dough on a floured surface into a 1 cm thickness rectangle.

6. 6

   Place half of the dough on a floured baking sheet.

7. 7

   Drizzle 2 to 3 tablespoons of olive oil and spread with the back of spoon.

8. 8

   Add the cubed cheese and spread with pesto, gently pressing the topping.

9. 9

   Cover with the other half of the dough and press the edges to close the focaccia and make it airtight.

10. 10

    Brush the surface with a little bit of olive oil.

11. 11

    Let it rise until it doubles in volume.

12. 12

    Preheat the oven to 180 degrees Celsius

13. 13

    Bake for about 25 minutes.

14. 14

    Let it rest for about 20 minutes before serving.

* Per serving · 4 servings · Values may vary.

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