Focaccia with grilled vegetables (aubergine, peppers, courgettes…) basilic and shavings of Grana Padano
1 yellow pepper
1 red pepper
1 bunch basil
100 g Grana Padano PDO
1 tablespoon extra virgin olive oil
For the focaccia:
500 g all-purpose flour
300 g water, at room temperature
5 g dry brewer’s yeast
30 g extra virgin olive oil
1 pinch salt
1 pinch sugar
PreparationFor 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. At the end, add the extra virgin olive oil and salt, continuing to mix until the dough is soft and smooth. Cover the dough with a kitchen towel and let it rest for at least 1 hour, until the dough has risen and doubled in volume.
In the meantime, trim and wash the vegetables, then thinly slice them using a mandoline.
Grill the vegetables and when they are cooked drizzle with a little oil and set aside.
Grease a baking pan with a little extra virgin olive oil and stretch the dough with your hands, add a drizzle of extra virgin olive oil and a pinch of salt, and bake in a preheated oven at 200°C for 30 minutes.
Take the focaccia out of the oven, top with the grilled vegetables and shavings of Grana Padano, put it back in the oven that has been turned off but is still warm for a few minutes.
Serve the focaccia cut in pieces, garnished with basil leaves.