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 ...
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.