| 500 gr strong flour | |
| 8 gr dry yeast | |
| 380 ml lukewarm water | |
| 8 tbsp olive oil (for coating, kneading, sprinkling) | |
| 3- 4 sliced figs | |
| 125 gr mozzarella cheese | |
| 1 tbsp coarse salt for sprinkling | |
| 2-3 fresh rosemary sprigs | |
| Fresh basil leaves for serving |
| 1. | In a big bowl, sift flour and salt. Add lukewarm water and dry yeast. Mix all the ingredients together and whisk with a wooden spatula. |
| 2. | Add olive oil so you can knead the dough till it becomes smooth. |
| 3. | Place the dough in a warm place, covered with a towel for 1 ½ hour until it doubles in volume. |
| 4. | Place a non-stick paper into a 25 cm x 35 cm baking pan and drizzle it with 2 tbsp olive oil. |
| 5. | Scoop the dough into the center of the pan. Spread it gently, using your hands. |
| 6. | Cover the dough once again with a towel and let it rest and double in size for an hour. |
| 7. | Preheat the oven to 220o Celsius. |
| 8. | Rub hands lightly with oil, and using fingertips, press gently the dough to stretch it to nearly fit the pan. |
| 9. | Cover the dough with figs and mozzarella. |
| 10. | Sprinkle generously with sea salt and rosemary. |
| 11. | Bake for 30 minutes or until golden all around. |
| 12. | Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing. |
| 13. | Serve with basil leaves |
Leave a Reply