Alberto's small focaccia folded

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 sprig(s) oregano, fresh, leaves only
• Salt
• 3 cloves garlic, finely chopped
• 500 g wheat flour type 405
• 300 g water, cold
• 10 g fresh yeast
• olive oil
• 13 g salt
• 200 g mozzarella, cut into small cubes
• 2 beef tomatoes, sliced
• 1 bag of Emmental cheese, grated

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 10 minutes

Add olive oil to the oregano, salt, and garlic and let it rest. Using a dough hook, mix the flour, water, yeast, oil, and salt into a smooth dough for 7-8 minutes. Let it rest in a sealable container for 3 hours. Stretch and fold the dough, then reseal and let it rest for 1 hour. Cut it into 8-10 portions, cover, and let them rest for a few minutes. Roll out the dough into a round and very thin shape, drizzle with a little herb oil, and spread some mozzarella on top. Place two tomato slices on top and season with salt. Fold over half of the dough, drizzle with a little more herb oil, and top with a little Emmental cheese. Bake the focaccia in a hot oven at 220°C (top/bottom heat) for about 8-10 minutes. The filling can, of course, be varied and refined to taste.