Morsels of Parmigiano Reggiano and rosemary Focaccia with Cherri tomatoes
150 g 0 type flour
150 g Manitoba flour
1 bag of dehydrated brewer’s yeast
120 g grated Parmigiano Reggiano
150 ml water
1 tablespoon of extra virgin olive oil
1 teaspoon fine salt
12 cherry tomatoes
Put the two types of flour, yeast, grated Parmigiano Reggiano and fresh thyme in the bowl of a planetary mixer and start mixing at low speed with a K beater adding water and olive oil in a trickle. When the mixture is nicely blended, use the dough hook and knead until smooth and elastic, and the dough sticks to the hook, then add the salt. Put in a bowl and allow to prove until doubled in volume covering with cling film.
Divide the dough into 12 pieces having the same weight and shape into balls. Place each piece in a mould greased with oil. Cut a cross on the surface and top with a cherry tomato. Cover with a damp cloth and allow to prove for 30 minutes.
Bake in a pre-heated oven at 180°C for 20 minutes.