Focaccia pizza

Focaccia pizza

30 min. Active
55 min. Total
334 kcal per 100 g
vegetarian, lactose-free
Nutritional value / 100 g: Fat: 12 g, Carbohydrate: 48 g, Protein: 9 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Brush
  • Garlic press
  • Oven mitts
  • Paring knife
  • Rolling pin
  • Tablespoon
  • Timer
  • Wooden rolling pin guides
  • Kitchen scales
  • one rectangular baking tin (approx. 24 x 30 cm)

Ingredients

1 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

1 tbsp olive oil
2 sprig rosemary
1 garlic clove

Dough

800 g pizza dough
a little white flour

Topping

1 tbsp olive oil
100 g tomato sauce for pizza
60 g grated Gruyère
¼ tsp sea salt
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How it's done

The kids can help at the marked areas .

To prepare

1 tbsp olive oil
2 sprig rosemary
1 garlic clove

Line the baking tin with baking paper, grease the sides lightly with oil. Remove the rosemary needles. Peel and crush the garlic.

Dough

800 g pizza dough
a little white flour

Divide the dough into quarters. With floured hands, stretch each piece into a rectangle of approx. 15 x 30 cm.

Topping

1 tbsp olive oil
100 g tomato sauce for pizza
60 g grated Gruyère
¼ tsp sea salt

Brush 2 pieces of dough with oil, 2 pieces with tomato sauce. Top all of the pieces of dough with the cheese, rosemary and garlic. Gather the dough pieces lengthwise and crosswise, place in the prepared tin, salt.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 240 °C. Remove, allow to cool slightly. Remove the tin frame, serve warm.

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