search in

Mediterranean Focaccia Bread with Grana Padano and San Daniele

Mediterranean Focaccia Bread with Grana Padano and San Daniele
Photo provided
Home Food & Drinks Recipes Cooking Mediterranean Focaccia Bread with Grana Padano and San Daniele

Mediterranean Focaccia Bread with Grana Padano and San Daniele

Baking

This is what Italy tastes like: a summery recipe by chef Andrea Mantovani.

For 1 focaccia:

Ingredients
1 kg bread flour
250 g potatoes, cooked and mashed
400 g butter, in small pieces
125 g yeast, fresh
750 ml water
35 ml extra virgin olive oil
55 g salt
150 g cherry tomatoes
40 g green olives, pitted
200 -250 g prosciutto San Daniele, thinly sliced
200 -250 g grana padano, in small pieces
  • Mix the flour, water, potatoes, yeast, olive oil, salt and butter together and knead by hand on a floured surface until you have a smooth, elastic dough (alternatively, you can use a food processor with a dough hook).
  • Form the dough into a ball, place in a bowl lined with oil and leave covered in a warm place to rise for about 1 hour.
  • Line a large, deep baking tray with baking paper and spread the dough by hand. Form small cavities in the dough with your fingertips. Spread cherry tomatoes and olives on the dough and drizzle the focaccia with olive oil.
  • Cover the tray and leave the dough to rise for another 1 hour.
  • Preheat the oven to 190 °C. Bake the focaccia for 20-25 minutes until golden brown. For a crispy base, lift the focaccia out of the tray and leave to bake directly on the oven rack for a few more minutes. Serve freshly sliced and still warm with wafer-thin slices of prosciutto San Daniele and small pieces of Grana Padano cheese.

Tip:

This recipe is also perfect for a picnic.

Discover more
Find out more
Rhubarb Tarte
Rhubarb Tarte
It is rhubarb time! Fresh, tart, fruity - we pack all these flavours into one beautiful tart. Have...
By Julian Kutos
This crispy biscuit from Scotland is a refreshing change for the Christmas table.
Christmas Shortbread
The aromas of this Scottish classic have been adapted for the Christmas season.
By Marion Topitschnig
The classic Mailänderli is not decorated, apart from an egg coating.
Swiss Christmas Biscuits
These buttery, lemony biscuits are known as Mailänderli and hail from the German-speaking part of...
By Claude Brauchbar
A fresh Italian baguette is simply a pleasure. 
Italian Baguette
A fresh baguette is simply a pleasure: whether plain, with herbs from Provence or, in...
By Julian Kutos
Crostata di marmellata. 
Crostata di Marmellata
Wonderfully fruity: Letitia Clark's 'Crostata di marmellata' from the book 'La Vita è Dolce'.
By Letitia Clark
Basic Strudel Dough
Basic Strudel Dough Recipe
Henriette Rois bakes her tasty strudels in the kitchen of her hotel. She now reveals her recipe for...
By Henriette Rois
Raspberry Biscuits
Raspberry Biscuits
A fruity biscuit creation by Julian Kutos best served with afternoon coffee.
By Julian Kutos

The best

The Best Rieslings from Germany – Vintage 2018 "Sunday Opening" Restaurants in Canton of Vaud The Best Wineries in Canton of Ticino The Best Bars in Cologne "Sunday Opening" Restaurants in Basel
»Pinot Trophy 2018«: Wines from Lake Neusiedl Sweet and Dessert Wine: The Best Wines of the »»Ten Years after« – Verkostung der Grands Crus Classés aus 2011« Cabernet Sauvignon: Best Wines of the »Weinguide Deutschland 2024« Chardonnay: The Best Wines of the Vintage 2008 from Styria Pinot Noir: The Best Wines of the Vintage 2014 from Franconia
The Best Restaurants in 4057 Basel "Sunday Opening" Restaurants in Lech "Sunday Opening" Restaurants in Poland "Sunday Opening" Restaurants in Cologne The Best 10 Untere Preisklasse priced Restaurants in Salzburg
"Hotel Bar" in Berlin The Best Vinotheques in Canton of Solothurn "Patisserie/Bakery" Cafés inUpper Austria The Best Wine Bars in Hanover Outdoor Dining Area Cafés in Salzburg