Tuscan Bread (Focaccia) with Arugula, Tomatoes and Spanish Cheese
Tuscan Bread (Focaccia) with arugula, tomatoes and Spanish cheese from Spoonsparrow is always well received.
Ingredients
- 1 cube fresh yeast (42 g)
- 500 g flour
- 1 tsp salt
- 50 ml olive oil
- flour (for the work surface)
- 500 g ripe tomatoes
- 2 bunches arugula
- 100 g black, pitted olives
- 150 g cheese (block)
- oil (for the grill)
- 100 g Feta
- olive oil (to drizzle)
- pepper (from the mill)
Instructions
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1.
For the dough, mix the yeast with 250 ml lukewarm water. Combine the flour and salt, place in a bowl and press a well in the center. Pour in the yeast mixture and olive oil, then knead into a smooth dough by hand or using an electric hand mixer. If the dough feels too wet, add a little more flour; if it’s too dry, add a bit of lukewarm water.
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2.
Knead the dough on a floured surface for about 10 minutes, return to the bowl and cover. Let rise in a warm place for approximately 1 hour.
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3.
Heat the grill.
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4.
Meanwhile wash the tomatoes, remove stems and slice thinly. Wash, rinse, dry and spin the arugula. Drain the olives well and roughly chop them. Grate the cheese.
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5.
Knead the dough again on a floured surface, divide into four equal portions and roll each thin. Place on the hot, oiled grill and bake for 3–4 minutes. Flip, top with tomatoes, sprinkle cheese, then close the grill or cover the focaccia with foil. Bake another 3–4 minutes until the cheese melts. Remove from the grill, scatter arugula, olives and crumbled feta, drizzle olive oil, season with salt and pepper, and serve plated on a wooden board.
