Brusche-pizza
Delicious brusche-pizza made with focaccia base, topped with fresh tomatoes, black garlic, buffalo mozzarella, and bacon.
Equipment
- oven
- Mixing Bowl
- Rolling Pin
- baking sheet
Ingredients
Focaccia Dough
- 400 g T45 flour preferably high gluten flour
- 250 ml warm water
- 20 g fresh yeast or 8g dry yeast
- 4 tablespoons olive oil
- 1 pinch salt
Toppings
- 1 large tomato
- 2 cloves black garlic
- 250 g buffalo mozzarella
- 10 slices bacon
Instructions
Prepare Focaccia
- Mix the flour with salt, then add crumbled yeast and warm water and knead at low speed.
- Add olive oil and continue kneading until incorporated, about 10 minutes.
- Let the dough rest covered for about 40 minutes until it doubles in size.
- Degas the dough, form into a ball and roll out to about 0.5 cm thick.
Bake Focaccia
- Preheat the oven to 180°C and transfer the rolled-out dough onto a baking sheet.
- Let it rest for 15 minutes, drizzle with olive oil, season, and optionally add herbs.
- Bake for about 20 minutes until lightly golden.
Add Toppings
- While the focaccia is baking, slice the tomato and buffalo mozzarella, and chop the black garlic.
- Poke holes in the focaccia to absorb the juices from the topping.
- Layer the tomato slices, black garlic, buffalo mozzarella, and bacon on top.
- Grill in the oven for about 15 minutes, watching closely to prevent burning.
Notes
For easier handling, roll out the dough on parchment paper.
Nutrition
Serving: 1pieceCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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