Focaccia with Speck Alto Adige

Course: appetizer
Style: modern
Level of difficulty: medium
Preparation time: 60 min. + 2 hours
Created by: "Südtiroler Gasthaus" Group

     

Print  
   Speck focaccia
50 g Speck Alto Adige PGI, finely cubed 
100 g wheat flour 
100 g spelt flour 
7 g fresh yeast 
125 g lukewarm water 
4 g salt
5 g sugar 
25 ml olive oil
Further ingredients:
Speck Alto Adige PGI sliced 
Datterini tomatoes, quartered
100 g Speck Alto Adige PGI, finely cubed 
200 g wheat flour 
200 g spelt flour 
15 g fresh yeast 
250 g lukewarm water 
8 g salt 
10 g sugar
50 ml olive oil
Further ingredients:
Speck Alto Adige PGI sliced 
Datterini tomatoes, quartered
200 g Speck Alto Adige PGI, finely cubed 
400 g wheat flour 
400 g spelt flour 
30 g fresh yeast 
500 g lukewarm water 
16 g salt 
20 g sugar 
100 ml olive oil
Further ingredients:
Speck Alto Adige PGI sliced 
Datterini tomatoes, quartered
  

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.
 
back to the recipes
antipastimodernmin60medium

Ready to try something new?

See more Speck recipes ...

Speck Alto Adige PGI with horseradish mousse

Speck with horseradish mousse

The best way to enjoy horseradish? With this recipe of course! And of course Speck Alto Adige plays a important role.

to the recipe

Cabbage marinated with crispy Speck Alto Adige PGI

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

to the recipe

Red cabbage-quinoa-roulade with Speck Alto Adige

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Risotto with grey cheese and Speck Alto Adige PGI gelatin

Risotto with grey cheese and speck

Something entirely new can result from the melding of Italian traditional dishes and modern South Tyrolean cuisine ...

to the recipe

Beef tagliata wrapped in Speck Alto Adige and baked potatoes

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

to the recipe

South Tyrolean Speck-flavoured dumpling soup

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige

Red wine fettuccine with speck

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?

to the recipe

Polenta with Speck Alto Adige

Polenta with speck

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

to the recipe

Mini cupcakes with maple syrup and Speck Alto Adige PGI

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

to the recipe