ingredients:
For 4 focaccias:
For the focaccia dough:
400 g flour1 tsp salt1 tbsp dried basil16 g fresh baking yeast or 6.5 g baking powder yeast200 ml tepid water1 tsp olive oil
For the oil mixture:
60 ml of olive oil1 pinch of sea salt3 cloves of garlic8 to 10 leaves of basil
For garnish:
200 g yellow cherry tomatoes (or other color) in a cluster125 g mini mozzarella balls
Preparation:
In a large salad bowl, mix the flour, salt, dried basil. In a small bowl, fry the baking yeast or the powdered one and pour some of the lukewarm water and dissolve, stirring with a small spoon.
Make a well in the center of the flour mixture and pour the dissolved yeast, the olive oil and the rest of the water (add a little water if necessary). incorporate all the ingredients with your fingertips and knead for 4 to 5 minutes, until you have a smooth and supple dough.
Pour a dash of oil on the dough ball, put a clean towel on the bowl and let rise 45 minutes to 1 hour, the time it doubles in volume.
Meanwhile, prepare the oil mixture. You can do it with a mortar or in a bowl. Crush and finely chop the garlic cloves, chop the basil leaves. Mix with olive oil and sea salt. Infuse at room temperature.
When the dough has doubled in volume, place it on your floured worktop. Degas the dough and divide it into 4 balls of the same weight. Boulez them, and flatten them in a diameter of +/- 14 or 15 cm. Place the dough discs on a baking sheet covered with paper or silpat.
With the handle of a wooden spoon make small hollow, without piercing the dough, generously brush each dough with oil.
Place 1/2 branch of cherry tomatoes pressing lightly. Cut the mini balls of mozzarella and put in some hollows on each focaccia.
Preheat your oven to 200 ° C.
let the focaccias rest for 15 to 20 minutes and then brush the oil mixture once more.
Bake for 25 to 30 minutes. The focaccias should be swollen, and the cheese grilled and golden.
Iron with the kitchen brush at the end of the oven and serve, add a little pepper mill if you want.