Try this fine, Mediterranean tomato focaccia from Bongiovi and feel like you're on vacation.
1 jar of Bongiovi Arrabbiata Sauce
6 gr. olive oil
135 ml. water
1 gr. brown sugar
215 gr. flour
6 gr. salt
2 gr. dry yeast
100 gr. feta cheese
120 gr. Cream Cheese
150 gr. Brie without rind
Knead 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 let it rest for 2 hours.
For the filling:
Mix 100 grams of feta cheese in a blender, add cream cheese and continue mixing. Now add the brie without the rind. Then put the mixture in a bowl and let it cool for 2 hours.
Now cut the dough into 2 equal parts on a flour-dusted surface. Roll out the first half well until it is approx. 1-2 mm over the edge of a baking tray. Now we take the mixture and form 6 equally sized balls (approx. the size of a tennis ball) and distribute them over the dough. We place the second half of the rolled out dough on top and cut off the remaining dough above the edge. Now seal the edge well with a fork. (otherwise the cheese will leak). 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 it out, place it on a wooden surface and brush it again with a little olive oil. Salt. Using a pizza cutter (knife), cut the finished focaccia bread into equal-sized pieces and season with garlic salt if desired.
Heat the Bongiovi Arrabbiata sauce and enjoy with the focaccia bread.
Have fun cooking!