Spritz and mini focaccias with rocket, prosciutto, artichokes in oil and Grana Padano
Ingredients800 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
PreparationUsing a fork, dissolve the brewer’s yeast in room-temperature water.
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.
Cover the ball of dough and set it aside to rest and rise for at least an hour.
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.
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.
Spritz3 cl Campari
7 cl Prosecco
Fill a glass with ice, add the Campari, Prosecco and a dash of soda.
Garnish with a slice of orange and serve.