Focaccia Farcita (filled Italian Hearth Bread)

Total Time: 3 hrs 15 mins Preparation Time: 2 hrs 30 mins Cook Time: 45 mins

Ingredients

• 2 teaspoons active dry yeast
• 300 ml water
• 500 g bread flour
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil
• 200 g gorgonzola, crumbled
• 200 g mozzarella cheese, sliced
• 1/4 cup fresh basil leaf
• 1/2 teaspoon coarse salt
• 3 sprigs rosemary, stems removed
• 4 tablespoons olive oil

Recipe

• 1 sprinkle yeast into 200ml of the water in a bowl.
• 2 let sit 5 mins; stir to dissolve.
• 3 mix about 3/4 of the flour with salt together in a large bowl.
• 4 make a well in the centre and pour in the yeasted water and olive oil.
• 5 mix in the flour.
• 6 stir in remaining water to make a sticky dough, using a wooden spoon.
• 7 add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough.
• 8 turn dough out onto a lightly floured surface.
• 9 knead until smooth, silky and elastic, about 10mins.
• 10 (you can add more flour if necessary, 1 tablespoon at a time) put the dough in an oiled bowl and cover with plastic wrap/tea towel.
• 11 leave to rise until doubled, 1 1/2- 2 hours.
• 12 knock back and divide the dough into 2 equal pieces.
• 13 chafe for 5 minutes.
• 14 chafing: form each piece into a ball by cupping your hands gently around it.
• 15 apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion.
• 16 continue until the dough forms an even, round shape.
• 17 this action is called chafing.
• 18 leave to rest 10 minutes.
• 19 roll out each piece of dough into a 9 inch round.
• 20 place one round on an oiled baking sheet.
• 21 arrange the cheeses and basil on top, then seal the filling using the second round.
• 22 cover the dough loosely with a tea towel.
• 23 prove until doubled, about 30 minutes.
• 24 using your fingertips, lightly press into the surface of the dough to form dimples about 1/2 inch deep.
• 25 sprinkle with coarse salt and 1 tablespoon of olive oil.
• 26 top with rosemary sprigs.
• 27 bake in a preheated oven at 400°f/200°c for 30-45mins until golden.
• 28 drizzle immediately with remaining olive oil, and serve warm.
• 29 variation- use 1 lb cherry tomatoes (drizzle with 1 tb olive oil, season with salt and pepper, then bake at 400°f for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling.