For the dough:.
- 40 g of yeast.
- 600 g flour.
- 1 pinch of salt.
For the filling:.
- 150 g grated Parmesan.
- 200 g grated cheese.
- 150g gorgonzola into pieces.
- 50 g rocket.
- 1 tablespoon oregano.
- 1 handful of thyme and sage.
- 8 tablespoons of olive oil.
- salt and pepper.
Before preparing the dough, dilute the yeast in 1/2 glass of warm water. Add 2 handfuls of flour, stir and let stand 30 minutes .
Pour the rest of the fountain flour on the work surface.
Stir the yeast and 1 pinch of salt. Knead the dough for 10 minutes .
Form a ball, dust with flour it and let stand, covered, 1:30.
When the dough has doubled in size, knead for 30 seconds .
Roll out the dough into a rectangle 1 cm thick ..
About half of the dough have cheese and arugula.
Drizzle 5 tablespoons spoonfuls of olive oil, sprinkle with oregano, salt and pepper.
Make it penetrate all the ingredients in the dough by pressing slightly .
Cover with the other half of dough .
. < br /> Be sure to press the edges to make the FOCACHermetic cia .
Brush the surface with the remaining oil, sauproudrez thyme and sage.
Let the focaccia in a warm place until doubled in volume .
Bake it in a preheated oven at 200 ° C cook 25 minutes .
Let it stand 15 minutes before serving in small pieces for an appetizer .
Notes: If the dough seems too dry to the first point, add a little warm water. The dough should be soft.