Focaccia with tomato and provolone
Pubblished bykageja
Make the pizza dough: flour is put on a pastry board, pour in the center the yeast dissolved in a little warm milk, and add salt (a little far from yeast) and oil and working with energy. It will continue to work for about ten minutes gradually add the water mixture and hot milk; until the dough is smooth, soft, smooth and elastic, (you can also use a mixer with hook).
Let the dough rise in a warm place, covered with a clean cloth for at least 3 hours.
When almost tripling the volume, roll it out with your hands, gently one to 24 to 26 cm round baking pan that previously smeared with a little oil 'fingers do some light marks on the surface of the dough to rise and leave it for another 30 -40 minutes, always hot and covered with a cotton cloth clean the environment.
Now brush the surface with a little oil, spread the chopped tomatoes, salt, add the grated Parmesan cheese and sprinkle again with a little oil.
Bake in preheated oven at 200 degrees for about 15-20 minutes, until the cake will not take a clear nice golden color (be careful not to do too buttery, this kind of pizza must remain very soft). Remove from oven, add the diced provolone cheese, basil and bake again only for the time necessary to melt the dairy product.
Remove from oven, let stand a minute and serve.
NOTE: You can use yeast. If you want to break a time when rising slightly increased dose of fresh beer yeast.
Source: http://www.napolitoday.it
