Cynar Spritz served with Focaccia garnished with Potatoes, Onions and Grana Padano Riserva
Ingredients200 g Grana Padano Riserva
500 g all-purpose flour
2 white onions
5 g fresh yeast
extra virgin olive oil
1 teaspoon of sugar
salt & pepper
PreparationDissolve the yeast with the sugar and 1/2 cup of warm water.
Put the flour in a bowl and pour the dissolved yeast into the centre of the flour. Use a fork to mix, adding a pinch of salt and gradually pouring in 2-3 cups of water.
Begin kneading the mixture with your hands until the dough is soft and smooth.
Cover with a cloth and let it rest at room temperature for at least 1 hour, until the dough has risen to at least double the volume.
Line a round baking sheet with parchment paper and spread the dough on it with your hands. Let rise for another 30-40 minutes.
Thinly slice the peeled potatoes and onions. Spread them on the focaccia, alternating with shavings of Grana Padano Riserva cheese. Dress with salt, pepper, thyme and a drizzle of extra virgin olive oil.
Bake in a preheated oven at 180 °C for 20-25 minutes, until the focaccia is golden.
Serve warm, garnished with shaved petals of Grana Padano Riserva.
Cynar Spritz60 ml white wine
30 ml Cynar
Fill the glass with ice. Pour in the wine, then the Cynar and sparkling water. Garnish with a slice of lime and serve immediately.