Ingredients
makes 6 portions
- baking paper for the baking tin
yeast dough:
- 400 g of spelt flour
- 1 ¼ tsp of salt
- 15 g of crumbled yeast
- 175-200 mL of lukewarm milk
- 2 tbs of liquid butter
- 75 g of spinach, blanched
topping:
- 150 g of diced mozzarella
- 2 tbs of liquid butter
- 2 sliced cloves of garlic
- ½ a tsp of salt
- pepper from a mill
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
yeast dough:
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1 For the dough: mix the flour and salt and make a hollow in the middle. Dissolve the yeast in a little milk and pour into the hollow along with the butter and the rest of the milk. Knead into a smooth dough, and then knead in the spinach. Cover and allow the dough to rise to double the quantity at room temperature.
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2 Once the dough has risen, knead it again and divide into 6 portions. Roll out each portion into an oval of 7 x 15 cm. Lay it on baking paper in the baking tin, cover, and allow to rise for a further 15 minutes.
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3 Butter the focaccias and cut crosses in them. Place a mozzarella cube in the centre of each cross, pressing in firmly. Sprinkle with garlic and season. Bake for 15-20 mins. in the middle of the oven, preheated to 200°C. Serve hot or just warm.
Bon
Appétit
Appétit
