Focaccia Pizza
A quick bite of summer

Focaccia Pizza

  • Cook: 740 min
  • Servings: 4




  • 10 g yeast
  • 200 ml water
  • 100 ml of yoghurt
  • 200 ml cutted rye kernels
  • 700 ml wheat flour
  • 5 ml olive oil
  • 5 stalks of fresh rosemary


Place the focaccia 4-5 minutes in the oven (240*C) allowing the white cheese cubes to caramelize and set in smoothly with the other ingredients


Cut the bread into slices and serve them on a wooden plank or small plate

This focaccia pizza with asparagus, mushrooms and spicy white cheese gives you a quick bite of summer.


Mix the dry ingredients for 10 minutes, using a whisk or hand mixer with dough beaters. Gradually add the water, yoghurt and olive oil. Add 2 tsp salt and stir for approx. 30 seconds, cover the dough and allow rising for 12 – 24 hours. Sprinkle durum flour on work surface and knead the dough with moist palms. Flatten the dough onto a baking tray covered with baking paper. Spread on some oil and chopped rosemary, pressing the dough with your fingers and sprinkle with a little sea salt, if needed. Bake in the oven at 250-275°C for approx. 12 minutes.


Break off the bottom of the asparagus before cutting them into bite size pieces and finely slice the mushrooms. Add the white cheese cubes with red peppers and chili and arrange the vegetables on the bread. Place the focaccia in the oven for 4 minutes at 240°C. Sprinkle the fresh oregano on top of the vegetables and add seasalt and pepper to taste. To finish, sprinkle the foccacia with olive oil.


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