Focaccia con lievito madre, pomodoro e pesca

flavio_campaniolo

Preparation time

40 minuti

Difficulty

Media

Cooking time

20 minuti

Servings

5

Lievitazione

8 ore

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Focaccia con lievito madre, pomodoro ramato, pesca, mozzarella strappata, pepe e basilico. Dolce e salato si fondono in un contrasto irresistibile. #focaccia #lievitomadre #estateincucina #pomodoro #pesca #mozzarella #dolcesalato #ricettecreative #cucinaitaliana #basilico #forno

Ingredients

• Type 0 flour
  500 undefined
• Water
  350 ml
• Cluster tomato
  200 g
• Peaches
  150 g
• Mozzarella
  150 undefined
• Li.co.li. (Starter)
  120 undefined
• Extra virgin olive oil
  35 ml
• Fine salt
  10 undefined
• Black pepper
  to taste
• Basil
  to taste

Procedure

0. Dough: Dissolve the sourdough starter in room temperature water. Add all the flour and knead until a rough dough forms. After 10 minutes of autolysis, add the salt, then the oil, a drizzle of it. Knead until the dough is smooth and well-strung (you can use a mixer or by hand using a slap-and-fold technique). Shape the dough into a ball and place it in a greased bowl, covered.

1. Proofing: First proofing: 4–6 hours at 24–25°C, or until doubled in size. Shaping: Roll out the dough in an oiled pan and let it rest for 30 minutes, then gently stretch it out. Cover with plastic wrap and let it rise for another 2–3 hours. This depends on the temperature. In warmer summer weather, the proofing time can be reduced by an hour or two.

2. Seasoning before cooking: Arrange the thinly sliced grape tomato and thinly sliced peach on top. Add the mozzarella, squeezed and torn by hand. Sprinkle with black pepper to taste. Add a few fresh basil leaves (or add them after cooking if you prefer greener basil). Finish with a generous drizzle of extra virgin olive oil over the entire surface.

3. Baking: Bake in a conventional oven at 220–230°C on the bottom rack for 10 minutes, then move to the center rack for another 15–20 minutes, until golden brown. The top ingredients should be dry but still juicy, without burning.

4. Final Notes • You can also add fresh basil after cooking for a more intense and fresh aroma. • If the mozzarella tends to release too much water, you can use pizza mozzarella or leave it drained in the refrigerator overnight.

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Creation date Jul 09, 2025

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