5 February 2020

Margherita and Focaccia

Main courses

As surprising as it may sound, this dough is magic ! It’s quickly made, requires neither rest nor yeast and yet it’s deliciously soft and crispy (and let me say that I’m a true pizza Napoletana fundamentalist ! )…

And about the focaccia, it will simply brighten up your happy hours…

 

For 4 people

  • 4 plain yoghurts
  • 6 yoghurt cups of flour
  • 1 tsp of salt

 

  • 1 tin can of peeled tomatoes
    (400g (14 oz))
  • 1 pinch of raw sugar
  • 600g (20 oz) of Mozzarella
  • Oregano
  • 4 basil leaves

 

  • Olive oil
  • Rosemary
  • Fleur de sel

Dough is the same for the pizza or the focaccia.

Mix the yoghurts, the floor and the salt in a bowl and knead until dough forms a ball.

Divide the ball in four. Dust the balls and the kitchen worktop with flour, and spread the dough to obtain 4 discs, using just your hands.

Preheat the oven at maximum temperature.

For the pizzas Margherita : Dice the tomatoes and add a pinch of salt and a pinch of raw sugar (prefer the San Marzano tomatoes which are the best). Spread the tomato sauce on the discs of dough. Add the mozzarella cut in pieces on top. (If you own a wood-burning oven, you may use for example the Mozzarella di Buffala. But with a traditional oven, prefer the Mozzarella cucina, that contains less water).

Sprinkle with oregano and bake in oven until the dough is golden brown.

Garnish with a basil leaf and serve immediately.

For the focaccias : Drizzle the discs of dough with olive oil and spread with back of spoon. Sprinkle with a pinch of Fleur de sel and chopped rosemary (preferably fresh).

Bake until golden brown. Serve with olive oil to dip in.

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