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Mediterranean Focaccia Bread with Grana Padano and San Daniele

Mediterranean Focaccia Bread with Grana Padano and San Daniele
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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.

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