Glutenfreie Focaccia mit Rucola, Burrata, Tomaten, Rohschinken

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Gluten Free Focaccia with Fresh Rocket, Stracciatella Cheese, Tomatoes and Cured Ham

Name: Gluten Free Focaccia with Fresh Rocket, Stracciatella Cheese, Tomatoes and Cured Ham
Prep time: 30 min
Cook time: 30 min
Cuisine: Italian,Mediterranean
Ingredients: For the dough:; 500 g Mix Bread; 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); or; 200 g Mozzarella cheese; 100 g rocket; 150 g raw ham; 150 g cherry tomatoes; salt; cold pressed olive oil; 4-5 basil leaves

55 min - 1 hr

Homemade gluten free focaccia bread serves as the base for this lively dish that’s bursting with Italy’s freshest flavours.

This gluten free focaccia-based recipe offers a deliciously refreshing new way to enjoy the aromatic Italian flatbread. It twins it with fresh rocket, stracciatella, tomatoes and cured ham to deliver a sort of open-sandwich-cum-raw-pizza that we guarantee will become a firm favourite. The combination of the fragrant focaccia flavour with the freshness of the rocket, the creaminess of the cheese, the juiciness of the tomatoes and the saltiness of the cured ham will create a taste explosion in your mouth. Ideal as a light summer lunch accompanied by a crisp white Italian wine.

Cook

Preparation

in 30 minutes

Cooking

in 25-30 minutes

Temperature

180 °C

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!

Ingredients

For the dough:

500

Mix Bread