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Italian · Baking
Italian Focaccia with Mozzarella and Tomatoes
Fluffy homemade Italian flatbread made with potato in the dough, juicy tomatoes, cheese, and olive oil.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine the flour, semolina, salt, sugar, olive oil, water, and yeast, then knead into a dough.
2
Cover the dough with a towel and let it rise for a couple of hours.
3
Take a baking dish, grease it with oil, and transfer the dough into it.
4
Drizzle the top of the dough with olive oil, arrange the tomatoes, potato slices, and mozzarella, and sprinkle with oregano.
5
Cover the focaccia with a towel and leave it at room temperature to proof for 40 minutes.
6
Bake at 180°C for 35–40 minutes.
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