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 ...
Tasty, healthy and an attractive addition to a beautifully laid table. Can anybody resist them? The bets are on!
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
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.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
Easy to digest, simple and delicious: You and your guests will love it!