Mozzarella Focaccia

Ingredients for 4 servings:

• 1 ball of buffalo mozzarella
• 250 g flour
• ½ tsp salt
• 10 g yeast, fresh
• 1 pinch(s) of sugar
• 2 sprigs rosemary
• 4 tbsp olive oil
• some chili flakes
• some sea salt, coarse

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes

Roughly dice the mozzarella and place it in a sieve. Let it drain in the refrigerator overnight. Crumble the yeast and dissolve it in 150 ml of lukewarm water with a pinch of sugar. Mix the flour and salt in a large bowl. Work the yeast mixture into the flour with your hands. Knead the dough on a floured surface for about 10 minutes until smooth. Form it into a ball, dust with flour, and place it in a bowl with a lid. Let it rise in a warm place for about 1 hour. Preheat a baking tray in a hot oven at 250°C (convection not recommended). Divide the dough into quarters and roll out into thin flatbreads. Place two flatbreads on each sheet of baking paper. Pick off the rosemary sprigs. Cover the dough with mozzarella and rosemary sprigs. One after the other, pull two flatbreads, each with the baking paper, onto the hot baking tray. Bake in the lower third of the hot oven for about 10 to 12 minutes. Drizzle the focaccia with olive oil and sprinkle with chili flakes and sea salt. Serve immediately.