Ingredients for
4 people

  • water160 g

  • Fresh brewer's yeast12 g

  • Extra virgin olive oil25 g

  • sugar5 g

  • Flour (0)200 g

  • Durum wheat semolina flour100 g

  • salt1 Teaspoon

  • Tuma cheese250 g

  • Artichokes in oil120 g

  • Pitted green olives in brine50 g

  • OriganEnough

Preparation Focaccia stuffed with artichokes in oil and tuma al bimby

  • Put the water, the yeast, the oil and the sugar in the bowl; 2 minutes 37 ° C Vel 2.
  • Add the flour and salt; knead Vel Spiga 3 minutes. Remove the dough, transfer it to a bowl, cover it and place it in a warm place to rise until doubled (for about 2 hours).
  • Once it has risen, take the dough, divide it in two and spread each piece to form two round sheets. Put one of the two sheets in a round baking pan with high edges previously oiled.
  • Cut the tuma into thick slices and lay it on the pastry. Add the artichokes drained from their own oil and olives. Close with the second sheet of dough, roll up the edges and press with your fingers.
  • Brush the surface with the remaining oil and sprinkle with oregano. Bake in preheated oven at 200 ° C for about 20-30 minutes.
  • Once cooked, remove the focaccia from the oven, let it cool slightly and serve.