Focaccia à la Luigi Tesoro
An Italian classic made easy: Luigi Tesoro, pizzaiolo from Naples, reveals his recipe for Italian-style focaccia.
| Ingredients (4 servings) | ||
|---|---|---|
| 1,3 | l | Water |
| 2 | kg | Flour |
| 4 | g | Germ |
| 60 | g | Salt |
| 100 | ml | Olive oil |
| 2 | panicle(s) | Cherry tomatoes |
| some | Rocket | |
| 10 | slices | Prosciutto |
| 250 | g | Ricotta |
| 5 | piece(s) | Anchovies |
Preparation:
First mix 1 liter of water with the flour and yeast. Then knead the mixture by hand until it comes together. Add another 300 ml of water and continue kneading. Then add 60 g of salt and knead again. Leave the dough to rest for 15 minutes.
Then fold the dough out onto a table or wooden board and leave to rest for another 15 minutes. Oil a box or container and place the dough in it - place the dough in the box in the fridge for 24 hours.
Lightly oil the baking tray and place the dough on it. Cover with a damp cloth and leave to rest for about 15 minutes. Dust the dough generously with flour, shape it into the desired form and press holes into the surface with your fingers. Preheat the oven to top/bottom heat at the highest temperature.
Spread the cherry tomatoes, olive oil and a pinch of salt evenly over the dough. Bake the dough in the oven for 10 minutes.
Carefully turn the pastry over, drizzle the top with a little olive oil and bake for a further 10 minutes.
Garnish with prosciutto, ricotta, anchovies or other ingredients as desired.
Open the Prosecco, which Simon Staffler recommends, pour it in and enjoy the finished dish to the full.
Buon appetito!
Wine recommendation
Organic Prosecco DOC
Italy, extra dry, Millesimato, 11.5 % vol.
Very pale yellow-green, silver reflections, fine perlage. Delicately floral, a hint of lime and elderflower, nuances of white apple. Medium complexity, subtle fruit sweetness, a hint of peach, notes of blossom honey on the finish, mineral aftertaste.
