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    Spritz and mini focaccias with rocket, prosciutto, artichokes in oil and Grana Padano
    Difficulty
    Medium
    		Preparation
    T115 min
    		Servings for
    4-6 people
    GP2002187008 p

    Lactose free

    Ingredients


    800 g all-purpose flour
    7 g powdered yeast
    500 ml water
    150 g Grana Padano
    80 g rocket
    200 g prosciutto
    Artichokes in oil
    Extra virgin olive oil
    Salt & pepper

    Grana PadanoBaked goodsCocktailsCold finger food

    Preparation

     

    STEP 1

    Using a fork, dissolve the brewer’s yeast in room-temperature water.


    STEP 2

    Sift the flour and place it in a large bowl. Pour in the water a little at a time and knead with your hands. Add salt and a drizzle of olive oil and continue kneading until you have a soft, smooth and even dough.

    STEP 3

    Cover the ball of dough and set it aside to rest and rise for at least an hour.


    STEP 4

    Next, transfer to a lightly floured work surface, divide it into 8 equal parts and roll out round focaccia bases, using your hands. Arrange the focaccia on a baking sheet lined with parchment paper, season with a little olive oil and salt, and leave to rise for at least 30 minutes.

    STEP 5

    Bake the focaccias in a preheated oven at 200 °C for 20-25 minutes.
    Fill each focaccia with rocket, prosciutto, artichokes in oil and shavings of Grana Padano.

    Spritz

    Ingredients

    3 cl Campari,
    7 cl Prosecco,
    Soda,
    Orange,
    Ice.

    Preparation

     

    STEP 1

    Fill a glass with ice, add the Campari, Prosecco and a dash of soda.

    STEP 2

    Garnish with a slice of orange and serve.

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