Focaccia De Provoleta Y Tomate (provoleta And Tomato Focaccia)
Focaccia de Provoleta y Tomate is a delicious Argentinian twist on the classic Italian focaccia, featuring the rich flavors of provoleta cheese and ripe tomatoes. This savory bread is perfect for sharing with friends and family, and it's sure to be a hit at any gathering.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 provoleta cheese, sliced
- 2 tomatoes, sliced
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- In a large bowl, combine the flour, salt, and sugar. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes.
- Pour the yeast mixture and olive oil into the flour mixture. Stir until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C). Punch down the dough and press it into a greased baking sheet.
- Arrange the provoleta cheese and tomato slices on top of the dough. Sprinkle with salt, pepper, and fresh basil leaves.
- Bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 35g
- Protein
- 12g
- Fat
- 10g
Supplies
Baking sheet Mixing bowls Measuring cups and spoons Cutting board Knife
Tools
Oven
Serving suggestions
Serve the Focaccia de Provoleta y Tomate as an appetizer or alongside a fresh salad for a complete meal. It pairs well with a glass of Malbec wine.
Tips & tricks
For an extra kick of flavor, drizzle the baked focaccia with a balsamic glaze before serving.
Cost
$15