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Cheese Focaccia Pugliese | Crispy outside & creamy
(0)
40 min
Under an hour
Knuspr-Küche
Diese apulische Käse-Focaccia vereint das Beste aus traditioneller süditalienischer Backkunst: Ein goldbrauner, mit feinstem Olivenöl knusprig ausgebackener Hefeteig, belegt mit saftig zerschmolzenem Mozzarella und nach dem Backen gekrönt von herrlich cremiger Burrata. Frischer Rosmarin und eine Prise schwarzer Pfeffer verleihen diesem edlen Fladenbrot sein unverwechselbares mediterranes Aroma – perfekt zum Teilen bei der nächsten Aperitivo-Runde!
Preparation method
Prepare & proof the dough
Dissolve the fresh yeast in 320 ml of lukewarm water and let it rest for approx. 5 minutes until small bubbles form.
Mix the wheat flour with the fine table salt in a mixing bowl. Add the yeast mixture and 20 ml of the extra virgin olive oil. Knead everything with the dough hooks of a food processor or by hand for approx. 8–10 minutes into a soft, supple dough.
Shape the dough into a ball, lightly coat the bowl with a little olive oil, and let the dough rest covered in a warm place for about 60–75 minutes until it has doubled in volume.
Chef's tip
Apulian serving secret: The interplay between hot, baked mozzarella and the cool burrata added fresh only after baking creates the perfect contrast of temperature and texture.
Extra crispiness: If you own a stone oven or a pizza stone, you can bake the focaccia directly on it – this makes the base even crispier and typically Italian.
Ingredients
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