Stuffed focaccia

Ingredients for 2 servings:

• 30 g yeast, fresh
• 3 tbsp olive oil
• 375 g Flour, preferably Type 550
• 1 tsp salt
• 200 g tomatoes
• 40 g tomato(s), dried pickled in oil
• 40 g olives
• 50 g arugula or basil
• 4 slices of Parma ham
• 125g mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough: Dissolve the yeast with 1 teaspoon of sugar or honey in about 200 ml of lukewarm water, mix the flour with the salt, add the water with the dissolved yeast, and then add the olive oil. Knead everything into a smooth yeast dough, preferably with a hand mixer. Cover and let rise for about 30 minutes. For the filling: Deseed and dice the fresh tomatoes, drain the dried tomatoes in oil and chop them finely, and finely chop the olives. Tear the arugula or basil into small pieces and cut the mozzarella into small cubes. Briefly knead the risen yeast dough and divide it into 4 equal-sized balls. Roll each ball out on a lightly floured surface (about 20 cm in diameter). Cover and let rise again for about 20 minutes. Place two flatbreads on a baking sheet lined with baking paper. First, place a slice of Parma ham on each focaccia, then spread all the other filling ingredients evenly, leaving about 2 cm around the edges. Season with salt and pepper, and finally, add another slice of Parma ham. Place the two remaining flatbreads over the filling and press the edges firmly together. Bake in a preheated oven at approximately 220°C (425°F) for about 12-15 minutes, until nicely browned and crispy. A lovely, light Mediterranean summer dish!