MENU
Preparation
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. 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.
Ready to try something new?
See more Speck recipes ...
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.