Focaccia is a thin Italian flatbread similar to pita bread. If you add a filling of tomatoes, cheese and olives to the tortilla, you get a hearty snack bread. Essentially the same pizza, only the filling does not fly off the dough.
It is necessary
- - wheat flour 400 g.
- - yeast for baking 10 g.
- - sugar 1 tbsp. l.
- - olive oil 3 tbsp. l.
- - salt (pinch)
- - ground red pepper (pinch)
- - onion 1 pc.
- - tomatoes 3 pcs.
- - pitted olives 10 pcs.
- - canned sprat 2 pcs.
- - hard cheese 120 g.
- - greens (parsley, dill, etc.)
Instructions
Step 1
Soak yeast in a saucepan for 15 minutes, adding 150 ml. warm water. Add flour, sugar, salt and 1 tbsp. l. olive oil. Knead the dough. Keep warm for 20 minutes, knead again and set again for 7-10 minutes. into the warmth.
Step 2
Chop the onion, olives and herbs finely. Peel the tomatoes and cut into flat wedges. Do not throw away the skin. Mash the sprat in a cup.
Step 3
Pour olive oil into a multicooker bowl, add chopped vegetables, fish and herbs. Turn on the "Fry" mode for 20 minutes and stir with a spatula. Make sure the tomatoes are not overcooked.
Step 4
Transfer the filling to another container, mix with grated cheese, salt and pepper.
Step 5
Divide the dough in half. Place one portion on the oiled bottom of the multicooker bowl. Place the filling on top, gently crushing it with a spoon. Cover the cake with the second piece of dough and pinch the edges.
Step 6
Pierce the dough with a fork in several places. Use your thumb to make small indentations and place the rolled tomato skins in them. Sprinkle with grated cheese and dill.
Step 7
Bake the focaccia in Bake mode for 30 minutes. Serve with parsley leaves.
