Mediterranean Focaccia Bread with Grana Padano and Prosciutto di San Daniele

Druckbare Version
Mediterranean Focaccia Bread with Grana Padano and Prosciutto di San Daniele
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Rezept-Details

. Schwierigkeitsgrad: Mittel . Menge: 4 Personen . Zubereitungsdauer: 3 hours . Vielfalt: Pizza und Focaccia

Ingredients

1 kg Manitoba flour
250g potatoes cooked and mashed
400g butter small pieces 
125g fresh yeast
750ml water 
35ml olio extra verging
55g fine salt
150g of cherries tomatoes 
40g green pitted olives

Preparation

Bring the broth to a simmer and keep warm over low heat.   
Combine the flour, water, potatoes, yeast, olive oil, fine salt and butter. Knead by hand on a floured surface (or in the machine with dough hook) until it’s all combined, smooth and springy.
Round the dough, and place into an oiled bowl, and cover and let it rise in a warm spot until double in size for at least 1 hour.
With your hands, spread the dough in to large, deep baking tray, lined with baking parchment. 
Press indentations all over the dough with your fingertips. 
Top with the cherry tomatoes and the pitted olives and drizzle the focaccia with extra virgin olive oil. Cover the tray and let the dough to rise again for 1 hour. Preheat the oven at 190 degrees.
Bake the focaccia for 20-25 minute, until golden. For a crunchy bottom, remove the focaccia from the baking tray and let it bake directly on oven rack for a few more minutes.
Serve with freshly cut, thin slices of Prosciutto di San Daniele and chunks of Grana Padano.
Andrea Mantovani
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