Tomato-mozzarella-ham focaccia

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 2 tbsp, heaped durum wheat semolina
• 15 g fresh yeast
• 1 tbsp, leveled rock salt
• 300 ml water, lukewarm
• 50 ml olive oil
• Flour for dusting
• 400 g cherry tomatoes, date tomatoes or candy tomatoes
• 200g mozzarella
• 250 g diced ham
• 4 garlic cloves
• Sea salt, coarse
• basil leaves
• Herbs, Italian
• 40 ml olive oil for drizzling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Enjoy warm and cold

Combine the wheat flour, durum wheat semolina, and rock salt. Add the yeast (previously dissolved in the water) and the olive oil, and knead everything into a smooth dough. Mix in a food processor for about 5 minutes. Cover and let rest in a warm place for 60 minutes, until the dough has doubled in size. Shape the dough into balls weighing about 90 g and roll them out on a floured surface. I also use a tortilla press to create dough sheets about 18-20 cm in diameter. Place the sheets individually on sheets of parchment paper cut to the size of the sheets and let rest for another 15 minutes. While the dough rests, finely chop the garlic and halve the tomatoes or leave them whole, if you prefer. Now make indentations in the dough with your finger (pay attention to symmetry; it’s a visual feast!) and sprinkle the chopped garlic, a little rock salt, and some Italian herbs into them. Then place a tomato in each indentation. Garnish with the shredded mozzarella and diced ham, cover, and let rest for another 45 minutes. Preheat oven to 220°C (top/bottom heat) and bake the slices on a baking sheet or pizza stone for about 25 minutes until golden brown. You can use the grill function for the last 2 minutes to achieve the desired appearance (I like it crispy, for example). Remove the focaccia from the oven, garnish with the basil leaves, and drizzle with the remaining olive oil. Serve hot, but it’s also delicious cold!