- Wheat Flour - 500 Grams
- Dry quick-acting yeast - 5 Grams
- Basil fresh green - 20 Grams
- Parmesan - 150 Grams
- Salt sea - 1/2 teaspoons
- Olive oil - 70 Milliliters
To begin with, we mix all the dry ingredients: flour, salt and yeast. Separately, we mix olive oil with 320 ml of warm boiled water. Mix the dry mixture and the liquid, mix it from the dough for about 5 minutes. Then leave the dough for about 40-50 minutes, it will almost double in volume. Next, you need to lightly crumble the dough and leave for another half an hour. Parmesan - a very hard cheese, so grate it on the grater - the task is not the easiest. I used a blender to grind the parmesan. You will get a very beautiful cheese crumb. Double dough we split into two parts of almost the same size (one should be slightly larger than the other). A smaller piece of dough is rolled into a flat cake, we spread it on the baking sheet, sprinkled with flour. Sprinkle a cake with grated cheese and large chopped basil leaves. That piece of dough, which is bigger, is also rolled into a cake, and we cover the first cake. Accurately wrap the edges - the filling should be tightly closed, otherwise it will leak out. Now - the main focus. We do in the focaccia small grooves, as in the photo, and pour a little olive oil in them. We give so focaccia stand for about 10 minutes. Bake about 30 minutes at 180 degrees. Pleasant!
Servings: 12