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Gruyère AOC Focaccia



3 sprigs rosemary
20g yeast
500g flour
1 teaspoon salt
50 ml olive oil
250g Gruyère AOC
200g cherry tomatoes
1 bunch basil
3 dessertspoons pesto rosso
100g smoked country ham
Olive oil for coating
Coarse sea salt


Strip rosemary needles from stalks, chop finely. Dissolve yeast in nearly 300ml water. Add flour, salt, olive oil and rosemary and knead until dough is smooth and elastic. Cover and leave to rise to twice the size.

Cut Gruyère into 3–5mm thin slices. Halve cherry tomatoes. Pluck basil leaves from stalks.

Lightly dust sheet of baking paper with flour. Divide dough into two; roll out one half thinly into a rectangle on the baking paper and place with paper onto a baking tray. Spread dough with pesto rosso. Cover with ham and cheese. Distribute tomatoes with cut surface upwards. Sprinkle with basil.

Roll out remaining dough to same size, place on top of filling. Press edges together firmly. Brush surface with oil and prick several times with fork. Sprinkle with a little coarse salt.

Bake on bottom shelf of hot oven (220°C) for about 15 minutes. Leave to rest for 10 minutes and cut into portions.

Tastes great hot or cold.

Recipe Kindy Supplied By: Interprofession du Gruyère

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