ingredients
250 g of flour
1 egg
200 ml of water
1 teaspoon of yeast
Salt 200 g of
tomato pulp
to taste mozzarella
Oregano to taste

Preparation
How to make tomato and mozzarella focaccias?
Pour the extra virgin olive oil with a pinch of garlic into a pan. Fry for a few minutes, then add the tomato pulp, salt and oregano. Leave to flavor for about 10 minutes.
Pour all the flour, yeast and salt into a bowl and mix with a spoon. Also add the egg, gradually adding the water. Knead with your hands until you obtain a soft, homogeneous and non-sticky dough.

Roll out the dough (not too thin) with a rolling pin on a floured work surface. Form discs with dough or a cup (their number must be even). Place them on a baking tray covered with baking paper. Season with the tomato pulp and the mozzarella cut into pieces. Close by overlapping another disc of dough on the filling and sealing the edges well.

Bake in a preheated oven at 180° for 15-20 minutes. Remove from the oven and serve the tomato and mozzarella scones.