Preparation 40 minutes
Dough rest 3 hours
Servings per 36-cm-diameter baking dish
Difficulty medium
Baking in static oven 180°C for 25 minutes + another 10 minutes

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1) For the dough in a large bowl pour water, sugar and yeast . Stir, causing the yeast to dissolve.

2) Add flours and oil.

3) Begin to knead.

4) Add a little water if needed to make a very soft, firm dough.

5) Once the dough takes shape add the salt and knead for a long time, transferring the dough to the work surface.

6) For 4/5 times beat the dough vigorously on the work surface and knead again obtaining a soft and compact dough ball that does not stick to your hands.

7) Transfer to the bowl and covered with a tea towel let it rise for about 2 1/2 hours or until doubled in volume.

8) For the sauce in a bowl with a fork mash the fimo peeled tomatoes to a fine pulp.

9) Season with salt and a little oil. Keep aside.

10) Grease a pizza pan with evo oil.

11) Take the now risen dough and transfer it to the work surface. Using your hands, enlarge the dough, forming a sheet of dough the same diameter as the baking pan.

12) Lay the dough on the greased baking sheet and cover it with the tomato sauce making sure to leave at least 1 cm of white dough edges.

13) Let rise another 30-40 minutes then season with a drizzle of evo oil.

14) Bake in preheated oven at 180°C static function for 25 minutes.

15) Take the focaccia out of the oven and top it with plenty of fresh basil and mozzarella previously cut into cubes.

16) Bake for 10 more minutes at 180°C static function.

17) Remove from the oven and serve after 10 minutes so that it has the right temperature to be enjoyed.

ENJOY YOUR TASTE!!!!