FOCACCIA WITH TOMATO AND GOAT CHEESE
Mix the yeast with the sugar in 100ml of warm water and set aside. Sift the flour, olive oil, the rest quantity of the water, and salt into the bowl of the mixer with the hook attachment. We begin to beat our dough at low speed, adding the yeast with the rest of the water. With the help of a rolling pin, remove all the dough from the walls and continue at medium speed for 10 minutes until we have a smooth dough. Increase the speed to the limit and beat for another 3 minutes. Place the dough in an oiled bowl and cover it with a wet towel. Let aside for about an hour to swell. Grease the entire surface of a 25×35 cm pan and sprinkle with semolina. We add the dough to the pan, wet our hands a little and spread the dough to 3/4 of the surface of the pan, creating indentations with our fingers. Place tomato slices on the dough and goat cheese with the help of a spoon. Sprinkle with olive oil and cover with the towel, leaving aside to rise. Preheat the oven to 200 degrees in the air. Sprinkle the entire surface of the dough with water, cover it with aluminum foil, and bake for 10 minutes. Lower the temperature to 180 degrees and bake for another 40 minutes in the low position of the oven. Remove the aluminum foil and let it brown for 5 minutes. Remove from the oven and brush the surface with olive oil with the help of a brush and add the dry oregano on top. After 10 minutes, remove from the pan, leave on a grill for half an hour to cool, and then cut.
- Baking pan 25x35cm