Soft focaccia with escarole, robiola, and sun-dried tomato cream

This recipe by Azzurra Sprinkles Dress is a soft focaccia with escarole, robiola cheese, and sun-dried tomato cream. An easy and fluffy recipe!
"I prepared a very soft focaccia using a foolproof recipe that I've been making for years and that never disappoints. You just mix the ingredients, let it rise, and bake it. No kneading, no folding, no long resting times. It couldn't be easier or quicker! And the result is truly excellent, believe me. A soft and flavorful focaccia, well-aerated, perfect to enjoy as is, accompanied by cheeses and cured meats, and ideal for stuffing."

Garnished in a somewhat gourmet way using robiola cheese, escarole sautéed in a pan with oil, garlic, and olives, and, finally, our delicious sun-dried tomato cream.

While in the dough and as a dressing, the delicate and balanced "tradizione" extra virgin olive oil.

Recipe

Ingredients

• 500 g pizza flour
• 400 ml water
• 1 tablespoon honey
• 3 tablespoons extra virgin olive oil
• 10 g fresh brewer's yeast
• 10 g salt
• 2 heads escarole
• a handful of olives
• sun-dried tomato cream
• robiola cheese

Method

1. Dissolve the yeast in room temperature water.
2. Add the flour, honey, and oil. Begin mixing with a spoon. Add the salt and mix again. You should obtain a very sticky dough. No need to knead it excessively.
3. Cover the bowl with a lid or plastic wrap and let it rise until doubled in size (about a couple of hours) in the switched-off oven with the light on.
4. Spread the dough with oiled hands into a 30x40 cm rectangular pan lined with baking paper and let it rise again for 40 minutes.
5. Mix two tablespoons of water and 3 tablespoons of oil and pour them over the focaccia. Bake at 250 degrees Celsius for about 15 minutes, until golden brown.
6. Heat a drizzle of oil with a clove of garlic, add the cleaned escarole and a handful of olives. Cover with a lid and cook the vegetables, allowing them to dry out well.
7. Spread the focaccia with robiola cheese, top with the escarole, and finish with some sun-dried tomato cream and a drizzle of oil. Serve hot or warm.
8. post in collaboration with Olieficio Fratelli Vieste A few tips:
9. the focaccia stays soft for several days if well covered with plastic wrap or aluminum foil. Just heat it for a few minutes and stuff it before serving.