Quattro Focacce

For the Quattro Focacce first prepare the dough. To do this, empty 500 g of plain wheat flour into a bowl. To this add a tablespoon of olive oil and a scant tablespoon of salt and a pinch of sugar. Dissolve a cube of yeast in a 16th of lukewarm water. Empty the dissolved yeast over the flour and mix. Add 1/8 liter of warm water to the mixture and mix well. If the dough is too dry, add water, if it is too soft, add some flour. Knead the dough until it is silky and form it into a ball.

Now let the dough rise for about 40 minutes in a slightly warm oven. Once the dough has risen, knead it again and divide it into four parts, which you form into patties that should be about one centimeter thick. These go on the oiled tray, where they rise again a little while preparing the topping. Press small indentations in the dough with your fingers, this gives the focacce their classic look.

Drizzle the focacce lightly with olive oil and top as desired with the ingredients provided. For example, tomatoes, mozzarella, mushrooms, feta or smoked meat are good – but there are no limits to your creativity with the Quattro Focacce!

Bake the finished tray in the preheated oven at 220 °C (upper-lower heat) for about 20 minutes. (Baking time may vary depending on the oven).

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