Focaccia stuffed with guanciale, courgettes, mint, and Grana Padano shavings
IngredientsFor 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
Extra virgin olive oil
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. 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.
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.
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.
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.