The Soft Savory Pie Filled with Tomato and Mozzarella is a delicious preparation, a kind of crispy focaccia on the outside and soft and tasty inside!
Perfect for a dinner with friends, but this savory pie is also great as a hot or cold finger food. Try cutting it into cubes and toasting them on a hot pan until all sides are well toasted, serve and enjoy the compliments! 😉
Also read:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups all-purpose flour
- 3/4 cup semolina flour
- 0.7 oz fresh yeast
- 1 teaspoon sugar
- 2/3 cup milk
- 3.5 oz water
- 2 eggs
- 3.5 oz butter
- 1 teaspoon salt
- 5.3 oz tomato pulp
- 7 oz mozzarella for pizza
- to taste extra virgin olive oil
- to taste dried oregano
- to taste salt
- to taste
- to taste pepper
Tools
- 1 Stand mixer
- 1 Baking pan
- 1 Oven
Steps to Prepare the Soft Savory Pie Filled with Tomato and Mozzarella
Warm the milk together with the water until they are lukewarm; do not overheat the liquids because too much heat inhibits the rising process.
Crumble the yeast, add the teaspoon of sugar, and the just warmed milk and water.
Dissolve the yeast and sugar well and let it rest for at least 10 minutes.
In the meantime, melt the butter and let it cool to lukewarm.
Line the 24/26 cm (9.5/10 inches) diameter pan with dampened and squeezed parchment paper.
Pour into the bowl of the stand mixer the two flours, add the dissolved yeast, and start the machine with the dough hook attached.
When the liquid is absorbed by the flours, add the eggs one at a time and then the melted and now lukewarm butter.
Let the machine work for at least 10 minutes then add the salt and knead for another 5 minutes.
If necessary, turn off the machine and detach the dough from the sides of the bowl, flipping and also detaching it from the bottom.
The dough will be very soft and sticky, and that’s okay, do not add more flour.
Detach the dough from the sides of the bowl, cover with kitchen plastic wrap, and let rise in the oven, turned off but with the light on, for about 2 hours or until it doubles in size.
When the dough is ready, take slightly more than half and, with oiled hands, spread it in the pan, slightly rising along the edges to form a border.
Leaving the edges clean, distribute the tomato pulp, saving two tablespoons for later, and sprinkle with a pinch of salt.
Add the mozzarella cut into cubes.
Distribute the remaining dough, placing one piece at a time, spreading it first with your hands, until covering the entire surface.
Seal the joints, between one piece and another, by pinching the dough and sealing along the edge to prevent the filling from leaking during baking.
Spread the reserved tomato on the surface of the savory pie, salt and pepper, drizzle with a little oil, and sprinkle with dried oregano.
Let the savory pie rise again for another hour, always in the oven turned off but with the light on.
Bake in a preheated oven at 356°F (180°C) for about 50 minutes or until the edges have reached a nice golden color.
