Focaccia with goat's cheese

Name: focaccia with goat's cheese
Cook time: 25 min
Total time: 170 min
Yield: 10
Cuisine: Italian
Ingredients: 1 kg patent flower; 40 g semolina; 2 bags instant yeast; 200 ml extra virgin olive oil; 1 bag fresh rosemary 15 g; 1 Red pepper; 150 g soft goat cheese (eg Bettine Blanc), crumbled

A tasty Italian recipe. The vegetarian side dish contains the following ingredients: patent flour, semolina, instant yeast, extra virgin olive oil, fresh rosemary (15 g), red pepper, soft goat's cheese (eg Bettine Blanc) and crumbled).

Ingredients

Kitchen Stuff

household foil
baking paper

Directions

Mix the flour with the semolina, the yeast and 1 tablespoon of salt.
Pour 4 tablespoons of olive oil and 500-600 ml of water while stirring and stir until a cohesive dough is formed.
Let this rest for 10 minutes and then knead it in 5-10 minutes until smooth and elastic dough.
Let the dough in the bowl covered with cling film in a warm place (eg above the heating) rise for 1 hour until the volume has doubled.
Press or roll the dough over a baking sheet covered with baking sheet.
The dough patch must be approx.
2 cm thick.
Press the fingertips into the dough.
Let the dough rise for another hour under a floured cloth.
In the meantime, risk the rosemary needles from the twigs.
Halve the red pepper and remove the seeds.
Cut the pepper into strips.
Preheat the oven to 225 ° C.
Sprinkle the goat's cheese, rosemary and red pepper over the leavened dough and sprinkle the rest of the olive oil over it.
Bake the focaccia in the oven in 20-25 minutes until golden brown and done.
Allow the bread to cool..