Heirloom Tomato & Mozzarella Fococcia Tarifi

Malzemeler

• 2 Teaspoons Instant Yeast, 1 1/2 Cups Warm Water, 4 to 4 1/2 Cups All-purpose, Unbleached Flour (Or Two Cups White Wheat Flour And Two Cups All-Purpose), 1 Teaspoon Salt, 3 Tablespoons Olive Oil, 10 Small Heirloom Tomatoes, Halved, 6 Fresh Basil Leaves, 1 Cup Cubed Mozzarella, Coarse Salt, 1/4 Cup Pine Nuts

Hazırlanışı

1. In a large bowl, combine the flour, salt, yeast and enough water to create a soft dough. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for about 5 minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled baking sheet, forming into an oval or circle. Space the tomatoes evenly across the surface of the focaccia, then sprinkle the basil leaves, and pine nuts. Push the mozzarella cubes into the dough. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt. Let rise another 15 to 20 minutes while you preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.

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