Bakery
Focaccia 4-Way
3 hServes 8Nutri-Score C€€
C
3 h
3 hFocaccia 4-Way
what you need
Ingredients
bread flourGrains500 g
water (lukewarm)Beverages400 ml
instant yeastPantry7 g
saltSpices10 g
olive oil (for the dough and the pan)Pantry60 ml
cherry tomatoes (halved)Produce150 g- pestoPantry60 g
mozzarella (torn)Dairy125 g- black olives (pitted)Pantry80 g
- rosemary (chopped)Produce5 g
flaky saltSpices3 g
per serving
Nutrition
303kcal
- Carbs
- 50 g
- Proteins
- 9 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 1
Make the dough
- Mix the flour, water, yeast and salt in a bowl until no dry flour remains.
- Knead until smooth and slightly elastic.
- Step 2
Let the dough rise
- Cover the bowl and let the dough rise until doubled in size.
- Step 3
Prepare the pan
- Oil the baking dish generously with olive oil.
- Transfer the dough to the dish and stretch it gently towards the edges.
- Step 4
Dimple and top
- Press dimples into the dough with oiled fingers.
- Drizzle with olive oil and sprinkle with flaky salt and rosemary.
- Top each quarter differently: cherry tomatoes, pesto, mozzarella or olives.
- Step 5
Bake the focaccia
- Bake in a preheated oven at 220 °C until golden and crisp at the edges.
- Step 6
Finish and serve
- Brush with a little olive oil and let cool slightly before cutting into portions.