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    Spritz and mini focaccias with rocket, prosciutto, artichokes in oil and Grana Padano

    4-6 people
    T115 min

    Lactose free


    • 800 g all-purpose flour
    • 7 g powdered yeast
    • 500 ml water
    • 150 g Grana Padano
    • 80 g rocket
    • 200 g prosciutto
    • Artichokes in oil
    • Extra virgin olive oil
    • Salt & pepper



    STEP 1

    Using a fork, dissolve the brewer’s yeast in room-temperature water.


    STEP 2

    Sift the flour and place it in a large bowl. Pour in the water a little at a time and knead with your hands. Add salt and a drizzle of olive oil and continue kneading until you have a soft, smooth and even dough.

    STEP 3

    Cover the ball of dough and set it aside to rest and rise for at least an hour.

    STEP 4

    Next, transfer to a lightly floured work surface, divide it into 8 equal parts and roll out round focaccia bases, using your hands. Arrange the focaccia on a baking sheet lined with parchment paper, season with a little olive oil and salt, and leave to rise for at least 30 minutes.

    STEP 5

    Bake the focaccias in a preheated oven at 200 °C for 20-25 minutes.
    Fill each focaccia with rocket, prosciutto, artichokes in oil and shavings of Grana Padano.



    • 3 cl Campari,
    • 7 cl Prosecco,
    • Soda,
    • Orange,
    • Ice.



    STEP 1

    Fill a glass with ice, add the Campari, Prosecco and a dash of soda.

    STEP 2

    Garnish with a slice of orange and serve.