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    White focaccia and Grana Padano chunks

    Group 393Medium
    Group 3824 people
    T4165 min

    Chef Carmine Amarante


    25 g brewer’s yeast
    520 g water
    70 g olive oil
    70 g butter
    150 g boiled potatoes
    610 g weak flour
    200 g semolina
    200 g w240 flour
    24 g salt
    300 g sliced pancetta
    200 g flakes of Grana Padano Riserva aged for 24 months
    50 g rosemary.


    STEP 1

    Boil the potatoes in slightly-salted water. Combine the flours in a dough mixer. Dissolve the yeast in water and add it slowly to the flour; add salt to taste before completing this step. Wait until the mix has absorbed all the water, then add the sieved potatoes and the butter.

    STEP 2

    Divide the dough in portions of 630 g each. Leave to rise for approximately two hours, until double in size.

    STEP 3

    Grease three 30×20 baking trays with oil and stretch the dough on the trays with your hands; season with salt and rosemary. Bake in the oven at 230°C for 9 minutes and then at 180°C for another 5 minutes. Serve with slices of pancetta and Grana Padano flakes.