Focaccia

27/02/2013 - A recipe by Chef Alberto Iannaccone!

Ingredients:

Dough
- 300 g flour pizza "Almaverde Molino Spadoni"
- 10 salt "Oro di Sicilia"
- 300 ml of lukewarm water
- 20 g yeast
- 1 tablespoon extra virgin olive oil "Olificio Gulino"
- 10 Gaeta olives

Topping
- 5 potatoes
- 100 g smoked provola
- 30 g Provolone
- Salt and pepper

Articolo tratto da: Alfredo Iannaccone for OIP

A recipe by Chef Alberto Iannaccone!

Ingredients:

Dough
- 300 g flour pizza "Almaverde Molino Spadoni"
- 10 salt "Oro di Sicilia"
- 300 ml of lukewarm water
- 20 g yeast
- 1 tablespoon extra virgin olive oil "Olificio Gulino"
- 10 Gaeta olives

Topping
- 5 potatoes
- 100 g smoked provola
- 30 g Provolone
- salt and pepper

Preparation:

Knead half of the flour with water to form a dough. Leave to rest for thirty minutes. Then add the yeast and the olives and knead for 5 minutes. Add the remaining flour and salt and knead for 20 minutes.

Insider tip: To highlight the taste of olives, beat the dough repeatedly on the work surface.

Let the dough rise for 6-8 hours.

When the dough has triplicated its volume, you can roll out the dough on a baking tray with using your palms and fingers. Press small dents in the dough.

Cut the potatoes into thin slices and place on the dough. Dice the provola and sprinkle over the dough. Add grated provolone cheese.

Sprinkle with oil and salt and pepper.

Preheat the oven to 180 ° C and bake the focaccia for 15 minutes.

Ideal as a snack for an aperitif or a glass of refreshing beer.

Fine sea salt

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Data

Focaccia