Focaccine con cuore di taleggio
500 g of stoneground bio flour type 2 Molino Rossetto
150 g of cheddar cheese
10 g fresh brewery’s yeast
Dissolve a spoon of honey and the yeast in 350 g of lukewarm water. Mix these ingredients with the flour and 10 g of salt in a bowl and knead until you obtain a smooth dough. Put a spoon of oil on the dough, so let it rest in a bowl covered by some film for about 30 minutes. Knead the dough again then put some oil and seal it with some film and let it rise for 30 minutes. Cut the apricots and remove the stone. Clean and cut the cheddar cheese. Roll the dough on a plane with some flour, divide the dough into 10 small balls and put them on a pan covered by some oven paper. Prepare the mix of oil, water, drizzle the small dough balls and then press them with your fingers to shape some small flat breads and salt them. Put in the centre 1/2 apricot. Cook in the oven at 220°C for 10 minutes, then remove them from the oven and put the cheddar on the surface and pput in the oven again for 10 minutes more.