Ingredients for the dough:
- 500 g of organic Arifa Ruggeri flour (mix of flours: soft wheat, durum wheat semolina, spelt and corn)
- 160g of Mauri Goat's Caprì (goat's cheese)
- 350 ml of warm water
- 1 heaped teaspoon of salt
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 15 g of brewer's yeast
Ingredients for the surface:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of water
- Gorgonzola Bontazola Mauri
- cherry tomatoes
- rocket
I found this recipe on Claudia's blog, she had made it simple, but I made the surface more greedy. From her you can find the procedure to make it with the bread machine. First, in the bowl of the mixer, dissolve the yeast in the water with the sugar, then using the K hook (the hooked one) add all the ingredients and work for a few minutes, since it is sticky, leave it in the mixer bowl and leave to rise in the oven turned off for 4 hours. After the time has passed, grease the baking tray or the baking paper and gently spread the dough with your hands, you can help yourself by greasing your hands a little, sprinkle with the emulsion of water and oil, place the cherry tomatoes (previously cut in half and emptied) and pieces of gorgonzola on the entire surface, leave to rise for another 30 minutes. Heat the oven and bake the focaccia at 200 ° for 25/30 minutes it must be nice and golden. Let it cool down a bit then sprinkle it with rocket and serve. The hornbeam makes it a soft, soft focaccia.
