Ingredients: |
Ingredients: 2 teaspoons dry yeast
1 ¼ cups water
3 ½ cups unbleached flour
1 ½ teaspoons salt
3 Tablespoons olive oil
For the filling and topping:
7 ounces Gorgonzola cheese, crumbled
7 ounces mozzarella cheese, sliced
1 handful of basil leaves
½ teaspoons course salt
2 Tablespoons fresh rosemary leaves
4 Tablespoons olive oil
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Directions: |
Directions:In warm enough water to activate the yeast, sprinkle the yeast. Leave for 5 minutes, so it can dissolve. Mix flour and salt. Make a well in the dry ingredients. Pour the yeast and oil in it. Mix the flour, then start adding water, to made a sticky, soft dough. If needed, add one Tablespoon of water at a time. Put dough on lightly floured surface. Knead until it is elastic, smooth, and silky. This may take about 10 minutes. Put dough in a greased bowl, cover, let rise about 1 ½ - 2 hours (til doubled in size). Punch the dough down and form two pieces. Chafe them for 5 minutes, then let the dough rest for 10 minutes.
FILLING: Roll out to 2 pieces of 9 ½ round dough. Place one on a baking sheet that is greased. Spread the 2 cheeses and basil on it. Cover with the other round and seal the edges. Loosely cover with a cloth and let rise about 30 minutes (doubled in size). Gently press indentations into the surface of the top round (about ½ inch deep). Insert the rosemary pieces into the indentations in such a manner as they are standing upward. Sprinkle the salt and 1 Tablespoon only of the olive oil. Preheat oven to 400 degrees F (200C). Cook in hot oven for 30-45 minutes. It should be golden brown. Immediately after removing from oven, sprinkle on the rest of the olive oil. Eat warm. Delicious! |
This recipe for Focaccia Farcita (Filled Italian Hearth Bread) is from