Ingredients for 6 people
(baking pan 35×35 cm)
For the dough
- 500 g of Flour type 2 , 100% Italian wheat, all-purpose
- 3 g of Nutribakery Lactic Ferments 10
- 300 g of water
- 10 g of salt
- 20 g of extra virgin olive oil
Seasoning
- 1 red bell pepper
- 1 yellow bell pepper
- 100 g mozzarella cheese
- 200 g of tomato sauce
- fresh oregano
- 1 clove of garlic
- extra virgin olive oil
- halls
- pepper
Proceedings
In a bowl put the flour, milk enzymes, salt and oil and mix for a few moments.
Heat the water to a temperature of 50/55 degrees (measure with the help of a kitchen thermometer). Add the water to the flour and let it absorb while stirring with a wooden spoon.
Turn the dough out onto a work surface and work quickly with your hands to form a ball. Grease a plastic grocery bag with a few drops of oil. Transfer the dough to the bag, seal it leaving room for it to rise and place it inside the Molini Spigadoro isothermal box.
Let rise inside the box for about 12 hours.
After that time has elapsed, gently slide the dough onto a baking sheet previously greased with oil, spread it slightly with your hands, cover with plastic wrap and let it rest at room temperature for about 2 hours.
Meanwhile, wash and cut the peppers in half, remove the seeds and cut them into thin strips. Heat two tablespoons of oil in a pan with the garlic, add the peppers and cook for about 10 minutes. Adjust for salt and pepper.
Season the tomato sauce with salt, pepper, and fresh oregano and spread it over the focaccia.
Bake the flatbread in a 200-degree oven for 10 minutes, lower the temperature to 190 degrees and bake 5 more minutes until completely browned.
Spread the peppers and sliced mozzarella over the still-warm focaccia. Decorate with a few leaves of fresh oregano and serve.
Thanks to Maddalena of Cucina Scacciapensieri
