Focaccia with Sun-dried Tomatoes and Mozzarella

Did you know that the ancient Romans donated pieces of focaccia to their gods? If you have ever tasted a piece of warm, freshly baked focaccia, you will understand why it is such an important part of Italian cuisine. On any of my festive table there should be bread, certainly homemade. This time I baked focaccia with sun-dried tomatoes and mozzarella. This is truly divine delight! Its lovely filling and crunchy crust turned the "bread" into a bun that was eaten in one sitting. And during the New Year holidays I had to repeat it several times.

Ingredients

• flour 350 g
• water 100 ml
• milk 100 ml
• dry yeast 10 g
• olive oil 2 tablespoons
• dry italian herbs 1 tsp
• sugar 1 tsp
• salt
• sun-dried tomatoes in oil, cut into 8-10 pieces.
• mozzarella in brine, cut into pieces 100-150 g

Directions

1. Dissolve the yeast in warm milk until it is completely dissolved, let stand for 5-10 minutes in a warm place. Combine flour with sugar, salt, dry herbs.
2. Mix water with olive oil and pour into flour, start kneading the dough. Add yeast with milk and knead the dough for 15 minutes. The dough should not be tight, it should stick slightly to your hands (if your dough lacks liquid, then add warm water literally in a tablespoon). Cover the dough with cling film (make a couple of punctures in it with a toothpick) and put in a warm place for 30 minutes. After the time has elapsed, knead the dough, cover again and leave for 20 minutes.
3. Grease a mold 22 * ​​25 cm liberally with olive oil. Transfer the dough into a mold and stretch it with your fingertips over the entire surface of the mold, starting from the middle (try to do this carefully so as not to release air bubbles). Arrange the tomatoes and mozzarella, lightly pressing them into the dough, cover with a towel and leave for 20 minutes.
4. Preheat oven to 200 gr. Pour 50 ml of olive oil into a jar, add 30 ml of water and shake vigorously to form an emulsion. Pour this mixture over the focaccia and quickly place in the oven. Bake 25-30 minutes or until beautiful golden brown. Let the finished focaccia stand in the form for 5-10 minutes, so that the remaining butter goes into the dough, and then transfer to the wire rack.