Focaccia fast tomatoes and mozzarella
The fast focaccia tomato and mozzarella is a simple recipe saves dinner that is prepared in just a few minutes and always collects great success with Mediterranean colors and flavors.
The base is the one that I now do with my eyes closed with just flour, oil, warm water and instant yeast, mix all the ingredients for a few seconds in a bowl, and it's ready!
It looks like a focaccia but it is without leavening, it does not need a rolling pin to roll it out and it is super fast, it is very hot with the spinning mozzarella but also cold, here you can also find the video recipe of the version with raw zucchini.
The condiment for this fast focaccia is the super classic: buffalo mozzarella from Campania and tomatoes, enriched with Taggiasca olives and Pantelleria capers ... in short, you can imagine what a scent on the table!
I made this recipe in collaboration with the "la Tramontina" dairy, a company that I have known for years for the goodness of its products, so I was particularly pleased to be chosen for this project to let you know more about dairy products of my land of origin that I use regularly in my kitchen. In this case I used the delicious morsels of buffalo mozzarella and to have a soft base, but with a crisp touch, I crumbled 3 pizza taste taralli so as to absorb even any mozzarella liquid. And now let's go to the kitchen and prepare together this fantastic focaccia, then if you make it to heart like me it will be an excellent idea for Valentine's Day.
OTHER EASY AND GOOD RECIPES:
- Focaccia sandwich
- Cake 7 salted jars
Preparation time 10 minutes
Cooking time 35-40 minutes
Portions
mold 26-28 cm
The ingredients
For the base
- 250 g of flour
- 1 teaspoon of instant yeast for savory pies
- 1 teaspoon of salt
- 120 g of warm water
- 80 g of peanut oil (or preferred)
seasoning
- 250 g mozzarella (buffalo mozzarella morsels)
- about 1 tablespoon of Pantelleria capers
- about 3 tablespoons of pitted taggiasca olives
- extra virgin olive oil
- Origan
- salt
- about 20 cherry tomatoes
Preparation
- Drain the mozzarella well and cut the nibbles in half if they are large. Wash the tomatoes and cut them in half, remove part of the seeds, salt them internally and put them to drain overturned.
- In a large bowl, mix the flour, salt, baking powder, oil and water with a spoon; until you have a soft and well-mixed dough.
- Grease and flour a pan of 26 or 28 cm spread the dough with your hands. Crumble 2-3 tarallini on the bottom. Stuffed with mozzarella, tomatoes, olives, capers. Perfume with the oregano, a pinch of salt and add a little oil. Cook in a preheated 190 ° ventilated oven at the bottom of the oven for about 35-40 minutes.
Note
- It is excellent both lukewarm and cold, it is kept in an airtight container in the fridge for up to 2 days.