Two kinds of focaccia

Ingredients for 1 servings:

• 1 ½ kg flour
• 940 ml water, lukewarm
• 45 g sugar
• 45 g salt
• 150 ml olive oil
• 1 cube of yeast
• 500 g cocktail tomatoes
• 1 ball of mozzarella
• some basil
• some green olives without stones
• some olives, black without stones
• 200 g feta cheese made from sheep’s milk
• 2 cloves garlic
• a few stalks of rosemary
• some thyme stalks
• some olive oil
• some sea salt, coarse
• some pepper, black
• Oil for the sheet and for working

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 30 minutes

Dissolve the yeast and sugar in the water and let stand briefly. Knead the flour, yeast water, salt, and olive oil into a soft dough. Divide the dough into two portions and place each in a separate bowl. Cover the bowls with damp kitchen towels and let rise for at least an hour. The dough should double in size. Line a deep baking tray with baking paper or oil it. Spread half of the dough on the tray with oily hands. Be careful, the dough will stick! Let it rise on the tray for another 20 minutes. Halve or quarter the tomatoes, depending on their size. Cut the mozzarella into pieces and tear the basil. Use your fingers to make indentations in the dough, drizzle with olive oil, and top with tomatoes, mozzarella, and basil. Gently press the topping into the dough and massage it in lightly. Season with sea salt and pepper. Bake in a preheated oven at 220°C (top/bottom heat) for about 20-25 minutes, until the focaccia looks good. Spread the second half of the dough on the baking sheet and let it rise for another 20 minutes. Meanwhile, slice or chunk the olives to taste (you can leave them whole, of course). Dice the feta cheese and finely chop the garlic. Tear and roughly chop the rosemary and thyme leaves. Make indentations in the dough, drizzle with oil, top with the toppings, and rub in. Season with pepper. Since feta cheese is usually quite salty, I omit the sea salt here, even though it’s difficult. Bake for another 25 minutes. The focaccia can be eaten cold and without. We usually serve it cold, cut into manageable pieces as finger food for parties. The topping ingredients are generously measured, so you can snack to your heart’s content.