Skip to main content Skip to ingredients Skip to instructions

Focaccia with Speck Alto Adige PGI

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige PGI ...

Difficulty: Medium

Preparation time: 60 min

A recipe by: Gruppe „Südtiroler Gasthaus“

Ingredients

Serves for

2

people

Ingredients

  • 50 gram Speck Alto Adige PGI (finely cubed)
  • 100 gram wheat flour
  • 100 gram spelt flour
  • 7 gram fresh yeast
  • 125 gram lukewarm water
  • 4 gram salt
  • 5 gram sugar
  • 25 ml olive oil

Further ingredients

  • Speck Alto Adige PGI (sliced) to taste
  • Datterini tomatoes (quartered) to taste

Focaccia with Speck Alto Adige PGI

Preparation time 60 min

  1. Fry the Speck Alto Adige PGI cubes lightly in a pan. In a bowl, mix both flours and make a well in the center. Crumble the fresh yeast into the well and mix it with a bit of lukewarm water. Let proof for about 15 minutes at room temperature. Add the salt, sugar, Speck Alto Adige PGI cubes and the remaining water and knead into a smooth dough. Let rise for about 2 hours. Pat the dough onto a parchment lined baking sheet, making small wells in the dough with fingertips. Drizzle with olive oil and bake in a steam oven at 180°C for 25 minutes. Cut the focaccia into pieces and serve as a snack with the Speck Alto Adige PGI slices and tomatoes.
  2. Tip: You can also add finely minced herbs such as rosemary or thyme to the dough. In absence of a steam oven, simply place a small pan of water on the floor of a normal oven.