Cheese soft flat bread

  • Focaccia morbida la formaggi


250 g of common wheat flour type 00 Molino Rossetto
120 ml of water
15 g of Dried mother yeast Molino Rossetto
1 spoon of evo oil
some salt
300 g of soft cheese


Mix flour with yeast, a spoon of sugar and some salt. Add water gradually and some oil until you obtain a soft and smooth dough. Let it rest for at least for one hour repaired with a towel. Divide the dough in two equal parts. Roll the dough with your hands to obtain two thin crusts. Put one of the crusts on a pan with some oil and cover it with cheese and add some oil and oregano if you want. Cook in the oven at 190°-200° until the flat bread will be golden, about 15 minutes. Let it cool and serve.

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