Ingredients:
Focaccia mass
- ¾ cup (tea), or 140 grams, of warm milk
- 1 tablespoon, or 18 grams, of Tirolez Salted Butter
- 1/2 tablespoon, or 5 grams, of dry yeast
- Salt to taste
- 2 cups (tea), or 240 grams, of wheat flour
Filling
- 1 cup (tea), or 70 grams, of chopped cherry tomatoes
- ½ cup (tea), or 80 grams, of chopped dried apricots
- 1 package, or 125 grams, of chopped Tirolez Camembert Cheese
- 2 tablespoons, or 28 grams, of olive oil
- Basil leaves to taste
Preparation mode:
Focaccia mass
In a medium bowl, place the warm milk, butter and yeast. Mix well. Let it rest for 5 minutes and then add the salt and wheat flour, little by little. Mix well until a homogeneous dough forms and knead for 10 minutes. Cover the dough and let it rest for 40 minutes or until it doubles in volume. Using your hands, shape the dough, gently opening and spreading the dough. Place it on a large non-stick baking tray.
Press the entire dough with your fingertips and cover it with cherry tomatoes, apricots and cheese. Drizzle with olive oil and finish with basil leaves. Bake in a preheated oven at 170°C for 25 minutes or until baked and lightly golden. Serve immediately.
- Preparation time: 01h50
- Yield: 8 servings
