Focaccia with Ricottina and Prosciutto

Fresh focaccia
AuthorCasa del GustoCategoryDifficultyBeginner

Fresh focaccia

Yields4 Servings
 250 g Manitoba flour
 250 g 00 flour
 7 g Dried yeast
 70 g Sunflower oil
 500 ml Milk
 12 g Salt
 10 g Sugar
 White poppy seeds
 Sesame seeds
 Milk
Filling Ingredients
 80 g Rocket
 3 Fresh tomatoes
 4 Slices smoked scamorza
 190 g Ricottina Cheese
 Salt
 Olive oil
 220 g Parma ham
1

Mix together, In a large bowl, the milk, salt, yeast, sugar, and oil energetically with a whisk. Add the two flours gradually, and continue to mix until you have a kneadable dough.

2

Transfer the dough into a pan and leave it to rise at 20 - 22 °C for one hour.

3

Once the dough is ready for baking, coat it with milk using a pastry brush and sprinkle the white poppy seeds and sesame seeds evenly across the surface of the dough. Bake in a preheated oven at 180 °C for 30 - 35 minutes.

4

Leave the Focaccia to cool down. Cut in half and fill with the ingredients. Add salt and olive oil to your taste.

5

Cut into portions and serve.
Recipe by Anna M.

Ingredients

 250 g Manitoba flour
 250 g 00 flour
 7 g Dried yeast
 70 g Sunflower oil
 500 ml Milk
 12 g Salt
 10 g Sugar
 White poppy seeds
 Sesame seeds
 Milk
Filling Ingredients
 80 g Rocket
 3 Fresh tomatoes
 4 Slices smoked scamorza
 190 g Ricottina Cheese
 Salt
 Olive oil
 220 g Parma ham

Directions

1

Mix together, In a large bowl, the milk, salt, yeast, sugar, and oil energetically with a whisk. Add the two flours gradually, and continue to mix until you have a kneadable dough.

2

Transfer the dough into a pan and leave it to rise at 20 - 22 °C for one hour.

3

Once the dough is ready for baking, coat it with milk using a pastry brush and sprinkle the white poppy seeds and sesame seeds evenly across the surface of the dough. Bake in a preheated oven at 180 °C for 30 - 35 minutes.

4

Leave the Focaccia to cool down. Cut in half and fill with the ingredients. Add salt and olive oil to your taste.

5

Cut into portions and serve.
Recipe by Anna M.

Focaccia with Ricottina and Prosciutto

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