Regina Margherita focaccia dumplings
(serves 4)

2 ½ cups (300 gr )all purpose flour
0.7 ounce (20 gr.) fresh yeast
12 cherry tomatoes
1 small mozzarella
1 twig of rosemary
1 teaspoon of origano
½ teaspoon of sugar
olive oil

Crumble the yeast in a bowl, add sugar and 0.423 cup (100 ml.) of warm water and let rest for about 15 minutes. Sift the flour on a work surface, make a mound of flour and sprinkle with half tablespoon of salt; pour in the center the yeast mixture and knead until you obtain an elastic dough (if necessary add more water). Cut the dough cross-wise; cover up with a towel and let rest for an hour in room temperature (lukewarm). Clean the tomatoes, dry and cut them in four, remove the seeds and leave them to drain their water. Season them with the oregano and a pinch of salt. Cut the mozzarella into small dices and leave to leave to drain. Knead the dough for a few minutes on a pastry board in order to deflate it, divide in small portions, stretch them with a rolling pin in order to obtain fairly thin disks and place the tomatoes and mozzarella in the middle. Close them up giving them the shape of dumplings and place them into the muffin molds, 2.7 inches (7 cm.) in diameter, covered with greased paper cups. Heat the oven to 400° F. (200°). Grease the bundles with a little bit of oil and let rise for another 20 minutes in a lukewarm place. Sprinkle them with chopped rosemary; place in the middle a piece of tomato and bake for 20 minutes until they appear golden and puffy.

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