John Myers
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3 Cheese Focaccia
The perfect 3 cheese focaccia recipe with a picture and simple step-by-step instructions.
dough
- 750 g Wheat flour type 550
- 42 g Yeast fresh
- 1 El Coarse sea salt
- 1 El Honey
- 1 El Bio lemon zest
- 350 ml Lukewarm water
- 5 El Olive oil
Topping
- 3 El Olive oil
- 30 g Fresh thyme
- 75 g Raw cane sugar
- 150 g Almonds
- 75 g Goat roll
- 75 g Cream cheese
- 60 g Mozzarella
- Salt and pepper
- Dissolve the honey in the lukewarm water and then add the yeast and also dissolve in it.
- Put the flour in the mixing bowl, add the spices including lemon zest and then slowly pour in the yeast water.
- Knead for a few minutes, add the olive oil and knead again for 5 minutes.
- Let the dough rise for 45 minutes in a warm place. Then place the part between two large freezer bags and roll out for a sheet of approx. 30×40 cm. Cover the dough again on the baking sheet and let rise for 30 minutes.
- In the meantime, caramelize the sugar in a pan, stir in the almonds, place the almond caramel on a baking sheet and allow to cool. Roughly hook the cooled food.
- Tear up the three cheeses, crumble them and cut the goat boughs into slices and drape them on the dough. Place the caramelized almond pieces on the dough and finally the thyme, plucked from the stalks. Press the topping down a little, drizzle 3 tablespoons of olive oil over it and place it on the middle rail in the oven preheated to 170 ° C. Baking time approx. 30-35 minutes. Let cool on a wire rack and serve while still lukewarm.
- I had a watercress salad with tomatoes and a strong red, a pleasure! Bon Appetit!
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