Tomato focaccia «Arrabbiata»

Try this fine, Mediterranean tomato focaccia from Bongiovi and feel like you're on vacation.

Ingredients :

1 glass of Bongiovi Arrabbiata Sauce

6 g olive oil

135 ml. water

1 g brown sugar

215 gr. flour

6 grams of salt

2 grams of dry yeast

100 g feta cheese

120 g cream cheese

150 gr. Brie without rind


Knead the flour, water, olive oil, salt and dry yeast in a mixer for 7 minutes. Then put the dough in a small glass mold and put it in the microwave for 20 seconds. Then cover with cellophane foil and leave to rest for 2 hours.

For the filling:

Create 100 g feta cheese in a blender, add cream cheese and continue blending. Now add the brie without the rind. Then put the mixture in a bowl and chill for 2 hours.

Now cut the dough into 2 equal parts on a surface dusted with flour. Roll out the first half well, leaving about 1-2 mm over the edge of a baking tray. Now we take the mass and form 6 balls of the same size (about the size of a tennis ball) and distribute them on the dough. We put the second half of the rolled out dough on top and cut off the rest of the dough over the edge. Now seal the edge well with a fork. (otherwise the cheese will run out). We also pierce the 6 cheese balls with a knife. Brush some olive oil over it and bake in the oven at 180 – 200 degrees for 5-10. Take out and place on a wooden surface and brush again with a little olive oil. Salt. Use a pizza cutter (knife) to cut the finished focaccia bread into pieces of the same size and season with garlic salt if you like.

Heat the Bongiovi Arrabbiata sauce and enjoy with the focaccia bread.

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Have fun cooking!

Your Bongiovi Brand Team

Recipe ideas also on: YouTube