Foccacia with Tomatoes and Mozzarella


  • 1 pound of all purpose flour

  • 1 oz. of fresh yeast

  • 4 Tbsp. of Extra Virgin Olive Oil

  • sea salt

  • oregano

  • 1 cup of warm water

  • 2 red tomatoes

  • 1 buffalo mozzarella


  1. Melt the yeast in water.

  2. Mix the flour with a pinch of salt and olive oil and add it to the water.

  3. Knead the dough for about 15 minutes till smooth

  4. Put the dough in a bowl, cover and let it leaven for 30 minutes.

  5. Slice a buffalo mozzarella and put it in a colander to drain.

  6. Roll out the dough, press the dough with your fingertips, spread on extra virgin olive oil and some coarse sea salt.

  7. Cook at 450° for 15 minutes then cut in half add the slices of buffalo mozzarella, the sliced tomatoes, oil, salt, oregano and cook for 5 minutes.

  8. Remove from the oven and serve it.


Made a lake with the flour

mixed oil from outside in

don't use all the water (2/3)

Knead don't press too hard on marble or it will stick

Cover dough with plastic wrap over bowl.