Focaccia Pizza

Cook: 740 min
Servings: 4

Ingredients

Topping

200 g Apetina® Red peppers & chilli cubes in brine
250 g green asparagus
150 g agaricus campestris
10 stalks of fresh oregano leaves
sea salt
black pepper
virgin olive oil

Focaccia

10 g yeast
200 ml water
100 ml of yoghurt
200 ml cutted rye kernels
700 ml wheat flour
5 ml olive oil
5 stalks of fresh rosemary

Twist

Place the focaccia 4-5 minutes in the oven (240*C) allowing the white cheese cubes to caramelize and set in smoothly with the other ingredients

Serving

Cut the bread into slices and serve them on a wooden plank or small plate

This focaccia pizza with asparagus, mushrooms and spicy white cheese gives you a quick bite of summer.

Focaccia

Mix the dry ingredients for 10 minutes, using a whisk or hand mixer with dough beaters. Gradually add the water, yoghurt and olive oil. Add 2 tsp salt and stir for approx. 30 seconds, cover the dough and allow rising for 12 – 24 hours. Sprinkle durum flour on work surface and knead the dough with moist palms. Flatten the dough onto a baking tray covered with baking paper. Spread on some oil and chopped rosemary, pressing the dough with your fingers and sprinkle with a little sea salt, if needed. Bake in the oven at 250-275°C for approx. 12 minutes.

Topping

Break off the bottom of the asparagus before cutting them into bite size pieces and finely slice the mushrooms. Add the white cheese cubes with red peppers and chili and arrange the vegetables on the bread. Place the focaccia in the oven for 4 minutes at 240°C. Sprinkle the fresh oregano on top of the vegetables and add seasalt and pepper to taste. To finish, sprinkle the foccacia with olive oil.

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