recipes
Stuffed rosemary focaccia
2024-05-24
Ingredients
For the focaccia
600g `00` flour (Lamb brand)
Olive oil (Borges)
1 tbsp Chopped rosemary and oregano
1 tbsp Salt
1 tsp Sugar
1 Sachet dried yeast
350-400ml Warm water
Coarse salt to decorate
For the filling
2 Packets serrano ham (Casademont)
4 Balls mozzarella di buffola (Zanetti)
1 Handful fresh basil leaves
Extra virgin olive oil
Method
Make the focaccia bread by mixing the ingredients with enough of the water to make a soft dough and knead for 10 minutes. Place in a warm place to rise double in size, knock back and press into a metal oven dish greased with olive oil. Brush the top with more oil, sprinkle over coarse salt and allow to rise till double again. Press in your fingers and cook in the oven at 210`c for 20-25 minutes. To fill, either warm or cooled, cut in half and drizzle olive oil on both sides. Slice the mozzarella and lay on top of the base, followed by the serrano ham and basil leaves. Place on the top, squash together and cut into rectangles.
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