Focaccia with mozzarella

Ingredients

• 500 g wheat flour
• 1 1/2 cups lukewarm water
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup olive oil
• 250 g grated mozzarella
• 2 tablespoons chopped fresh rosemary
• Coarse salt

Step-by-step preparation

1. In a large bowl, mix the flour, yeast and salt.
2. Add the lukewarm water and olive oil and mix well until you have a smooth, even dough.
3. Knead the dough for about 10 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover with a damp cloth and leave it in a warm place for about an hour, until doubled in size.
5. Preheat the oven to 200 °C and line a baking sheet with parchment paper.
6. Place the dough on the baking sheet and stretch it with your hands to about 1 cm thick.
7. Sprinkle the grated mozzarella over the dough, covering the whole surface.
8. Add the chopped rosemary and coarse salt to taste.
9. Bake the focaccia for about 20–25 minutes, until golden and crisp outside and cooked and soft inside.
10. Take the focaccia out of the oven and let it cool for a few minutes before serving.