Recipe Tip: Mediterranean Focaccia Bread with Grana Padano and San Daniele
Top Recipe. All ingredients and tips for getting it right. This is what Italy tastes like: a summery recipe by chef Andrea Mantovani.
- 1 kgbread flour
- 250 gpotatoes, cooked and mashed
- 400 gbutter, in small pieces
- 125 gyeast, fresh
- 750 mlwater
- 35 mlextra virgin olive oil
- 55 gsalt
- 150 gcherry tomatoes
- 40 ggreen olives, pitted
Step 1Mix the flour, water, potatoes, yeast, olive oil, salt and butter together and knead by hand on a floured surface until you have a smooth, elastic dough (alternatively, you can use a food processor with a dough hook).
Step 2Form the dough into a ball, place in a bowl lined with oil and leave covered in a warm place to rise for about 1 hour.
Step 3Line a large, deep baking tray with baking paper and spread the dough by hand. Form small cavities in the dough with your fingertips. Spread cherry tomatoes and olives on the dough and drizzle the focaccia with olive oil.
Step 4Cover the tray and leave the dough to rise for another 1 hour.
Step 5Preheat the oven to 190 °C. Bake the focaccia for 20-25 minutes until golden brown. For a crispy base, lift the focaccia out of the tray and leave to bake directly on the oven rack for a few more minutes. Serve freshly sliced and still warm with wafer-thin slices of prosciutto San Daniele and small pieces of Grana Padano cheese.
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