John Myers
Tomato Mozzarella Focaccia
The perfect tomato mozzarella focaccia recipe with a picture and simple step-by-step instructions.
- 300 ml Lukewarm water
- 5 g Yeast fresh
- 500 g Flour
- 1 tsp Salt
- 2 tbsp Olive oil
- 500 g Cherry date tomatoes
- 250 g Mozzarella
- 2 Branches Rosemary fresh
- 2 Branches Marjoram fresh
- 2 Branches Fresh thyme
- 8 tbsp Olive oil
- Salt and pepper
- Mix the yeast with lukewarm water, knead with flour, salt and olive oil for about 3 minutes with the dough hook of the hand mixer, then with your hands for 3 minutes to form a smooth dough. Cover and let rise in a warm place for about 30 minutes.
- Shape the dough into 2 balls, cover and let rise for 30 minutes on a floured board. Preheat a tray in the oven to 250 degrees (convection not recommended). Halve the date tomatoes. Drain the mozzarella, pull into large pieces. Rosemary needles Pluck from the twigs and chop very finely, mix with the olive oil. Pluck the majoran and thyme from the twigs and roughly chop.
- Roll out a ball of dough on baking paper (40 + 30), brush with half of the rosemary oil each, top with half of the tomatoes and half of the mozzarella, season with salt and pepper. Using the baking paper, pull onto the hot tray Bake on the lowest rack for about 15 minutes. Process the remaining ingredients into a second focaccia and bake. Serve the hot focaccia sprinkled with the chopped marjoram and thyme.
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