Ingredients
- 4 dl plain white flour
- ¼ pack dry yeast
- 1 tsp salt
- 2 dl lukewarm water
- 3 tbsp olive oil
- ¼ pack rosemary
- 1 x tomato
- ½ x red onion
- 60 g mozzarella
- ¼ pack rocket
Method
- Start by making focaccia. Combine flour, dry yeast, half of the salt and lukewarm water in a bowl, knead, and let the dough rise for about 45 minutes. The dough should be quite runny.
- Grease a baking sheet with olive oil and place the dough on top. Use your fingers to make holes in the dough, and drizzle with olive oil, the rest of the salt and fresh rosemary leaves. Allow the focaccia to rise for about 30 minutes.
- Bake in the centre of the oven at 225 degrees celsius for about 20 minutes.
- Slice the tomato, red onion and mozzarella.
- Slice the focaccia bread and fill with tomato, red onion, mozzarella and rocket. Drizzle with extra virgin olive oil and serve.
- If you follow the weekly menu, set aside half of the focaccia. It'll be used a later dinner this week.
