Focaccia With Arugula

Try our recipe for homemade focaccia: fluffy yeast dough topped with sheep’s milk yogurt and tomatoes, black olives, and mozzarella.

2 servings

Ingredients

For the dough:

• 1 tbsp olive oil, with chili
• 10 g basil leaves, finely chopped
• 100 ml buttermilk
• 185 g wholemeal spelled flour
• 10 g yeast with baking powder, (ready mix)
• 1/2 tsp salt

For covering:

• 4 cocktail tomatoes
• 2 tbsp olive oil, cold pressed
• 4 mini mozzarella balls
• 75 g arugula
• 4 black Kalamata olives
• 50 g sheep milk yogurt
• 10 g basil leaves, finely chopped
• Salt
• pepper
• flour for the work surface
• 1/2 tbsp oil, for brushing

Preparation

1. Puree the olive oil with the basil and 5 tablespoons (when preparing for 2 people) of buttermilk. Thoroughly knead the remaining dough ingredients together with the olive oil and basil puree by hand or with the dough hook and leave to rise in a warm place for 30 minutes.
2. Halve the cocktail tomatoes, marinate the mozzarella balls with olive oil, and 4 tablespoons (when preparing for 2 people) brine. Cut arugula into bite-sized sections. Cut the olives from the stone. Mix yogurt with basil. Halve the mozzarella balls.
3. Roll out the dough into a 12 x 16 cm square and cut into 12 x 8 cm squares. Brush these sections with oil and grill on the grill over medium-high heat, about 6 to 8 minutes on each side.
4. Spread the top of the focaccia slices with basil yogurt. Arrange the rocket, olives, and halved mozzarella balls on top, making sure that the balls are cut-side down. Scatter the tomatoes cut-side down along with the marinade evenly over the top. Season slices with salt and pepper and serves immediately.
5. Also, try our delicious recipes for focaccia and pizza bread! We also recommend our delicious pasta salad with rocket.