Focaccia with Filling

Ingredients

• 500 g flour
• 20 g fresh yeast (0.5 cube)
• 1 tsp salt
• 3 tbsp olive oil
• 2 bunches basil
• 2 Garlic cloves
• 3 tbsp pine nuts
• 80 ml olive oil
• 8 dried tomatoes (in oil)
• 250 g mozzarella
• olive oil (for brushing)
• coarse Sea salt
• oregano (for garnish)

Instructions

1. 1.

   Dissolve the yeast in 200 ml lukewarm water, sift the flour into a bowl and pour in the dissolved yeast. Add olive oil and salt and knead with the dough hooks of an electric hand mixer until smooth. Let rise in a warm place for 45 minutes.

2. 2.

   Wash the basil leaves, shake off excess moisture and blend them with pine nuts and peeled garlic in a blender, add olive oil, and season generously with salt and pepper.

3. 3.

   Preheat the oven to 200°C (400°F) fan‑fry or bake setting.

4. 4.

   Knead the dough again until smooth, then roll it out on a floured surface to finger thickness. Drain the tomatoes and slice into strips. Cut the mozzarella into thin slices.

5. 5.

   Spread pesto over half of the dough, top with mozzarella and tomato strips, leaving a small border at the edges. Brush the border with water and fold the other half of the dough over, pressing the edges firmly together.

6. 6.

   Brush the surface with olive oil and sprinkle with coarse sea salt.

7. 7.

   Bake in the preheated oven for 20–30 minutes.

8. 8.

   Serve warm, cut into pieces, garnished with fresh oregano.