heart_likeLiked by 6


  • fb
  • print
  • twitter

    Focaccia stuffed with guanciale, courgettes, mint, and Grana Padano shavings

    Group 393Easy
    Group 3824-6 people
    T225 min

    Lactose free


    For the focaccia:
    500 g “0” flour
    300 g water at room temperature
    7 g dried yeast
    30 g extra virgin olive oil
    1 pinch of salt
    1 pinch of sugar
    For the filling:
    200 g thin-sliced guanciale
    100 g Grana Padano
    3 courgettes
    Fresh mint
    Extra virgin olive oil




    STEP 1

    For the focaccia: sift the flour and put it in a stand mixer. Add the brewer’s yeast, half the water and the sugar and start the mixer on low. As soon as the dough starts to come together, add the rest of the water a little at a time, continuing to mix at a low speed. Lastly, add the extra virgin olive oil and the salt and keep mixing until the dough is soft and smooth. Cover the dough with a kitchen towel and let it rest for at least 1 hour, until it has risen and doubled in volume.

    STEP 2

    Meanwhile, trim and wash the courgettes, cut them into thin slices using a mandoline slicer. Grill the courgettes and once cooked season with a drizzle of oil and set aside.

    STEP 3

    Grease an oven tray and stretch the dough with your hands, add a drizzle of extra virgin olive oil, season with salt and cook in a preheated oven at 200°C for 30 minutes.

    STEP 4

    Remove the focaccia from the oven, cut it in half horizontally and add the grilled courgettes, slices of guanciale, and Grana Padano shavings. Put it back into the still warm, switched off oven for a few minutes.
    Cut the focaccia into pieces and serve garnished with mint.