Preparation of Pan-Cooked Pizzaiola Focaccia

• In a large bowl, mix the flour and the instant yeast for savory preparations.

  Create a well in the center and pour in the lukewarm water and extra virgin olive oil.

  Start mixing with a fork, gradually incorporating the flour until the liquids are absorbed.

  Add half a teaspoon of salt and knead thoroughly.

• Transfer the dough to a work surface and continue kneading vigorously until a smooth dough is obtained. Divide it into two parts, one slightly larger than the other.

  Mix the tomato puree with a pinch of salt and some chopped basil leaves in a bowl.

  Brush a 9-inch diameter pan with a bit of oil.

• Roll out the larger portion of dough into a thin disc large enough to cover the pan and its edges. Place it in the pan and pour in the seasoned puree.

  Sprinkle with the grated mozzarella.

  Roll out the remaining dough into a disc to cover the focaccia and place it over the filling, pinching its edges with those of the underlying dough to seal.

• Place the pan on the stove over medium-low heat, cover it with a lid, and cook for ten minutes.

  Flip the focaccia and cook it on the other side for another eight minutes.

  Flip onto a plate and serve your pan-cooked pizzaiola focaccia hot.

  Chez Bibia