Glutenfreie Focaccia mit Rucola, Burrata, Tomaten, Rohschinken

Focaccia topped with rocket, stracciatella cheese, tomatoes and cured ham

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Sonia Peronaci

Home-made Focaccia topped with rocket, stracciatella cheese, tomatoes and cured ham. A freshly-baked, fragrant Italian bread made with tasty and simple ingredients!


For the dough:
500 g Mix B - Bread-Mix
10 g brewers' yeast
400 ml water
10 g salt
10 ml cold pressed olive oil
oil for the tin and dough
For the topping:
200 g Burrata (fresh Italian cheese – a special kind of Mozzarella)
200 g Mozzarella cheese
100 g rocket
150 g raw cured ham
150 g cherry tomatoes
cold pressed olive oil
4-5 basil leaves


For a 30 x 40 cm tin:

  • Place the flour in a food mixer. Add crumbled brewer's yeast and 350ml of the required water, warmed to 28°C - 30°C.
  • Using the dough hook attachment, turn on the food mixer and knead for about 3-4 minutes.
  • Gradually add the oil in a thin drizzle, until absorbed then add the remaining 50ml water.
  • Remove the dough from the food mixer and continue kneading by hand.
  • Only at this point, add the salt.
  • Work the dough into a ball on an oiled work surface then spread into a tin lined with lightly oiled greaseproof paper.
  • Brush the surface of the focaccia with a little oil then let it rise for 3-4 hours in the oven, turned off with the light on.
  • Once the dough has risen, bake in a pre-heated oven at 180°C for 25-30 minutes until golden brown.
  • Remove the focaccia from the oven, sprinkle with flour and leave to cool.
  • Garnish with the well-washed and dried rocket and the halved tomatoes seasoned with oil, salt and basil. Evenly place the stracciatella cheese on top, and then the cured ham. Enjoy!
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