Focaccia with Speck Alto Adige

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

     

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  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.

 

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