Saturday, July 28, 2012

Focaccia Farcita (25/47)

Bread is good. Cheese is better and this focaccia had mozzarella and gorgonzola cheese in it. A pretty powerful combo.
Activate the yeast, make a basic pizza crust dough - more or less.

Knead for 20 minutes.

Proof it for 2 hours ...

... or till it's doubled in size.

Punch down after 2 hours and half the dough.

Chaffe each ball for 5 minutes and leave for 5 minutes.

Roll out.

Spread over grated mozzarella, pieces of *gorgonzolla (or any blue cheese) & basil.

Close with the other half of the dough.
Spread olive oil over the top, course sea salt & rubbed rosemary.
Proof for 30 minutes.

Bake at 200C (400F) for 30 - 45 minutes.

* Gorgonzola is Italian blue vein cheese. Found it at Vetro in Ahuriri for the price of ones soul, but supermarket blue cheese would be just as good to use too. Too much of it makes you feel sick .. as I do right now.

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