Smoked ham and fontina cheese stuffed focaccia
In the stand mixer bowl, combine the flour, water, yeast, sugar and salt.
Ingredients
- 200 gmanitoba wheat flour
- 120 mlwater
- 50 mlextravirgin olive oil
- 2 tablespoonssugar
- 8 gyeast
- 100 gsmoked ham
- -salt
- 50 gsliced fontina cheese
- 100 gspring onions
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Step 1
In the stand mixer bowl, combine the flour, water, yeast, sugar and salt.
-
Step 2
Keep kneading the dough for at least 10 minutes at speed 3.
-
Step 3
Extract the dough from the bowl using a scraper ( it will be very soft) and place it on a baking tray greased with oil.
-
Step 4
Insert the tray in the oven and activate the dough rising autoprogram.
-
Step 5
After 30 minutes the dough should triple its original volume. Press with fingers and flatten into a round shape.
-
Step 6
Brush the surface with oil and sprinkle with groundede salt.
-
Step 7
Bake for 30 minutes with the ventilated function at 200°C.
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Step 8
When ready, cut into two halves, then stuff with the ham, cheese and basil leaves and add the sliced spring onions to taste.
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Vivien Reimbelli
Step 1
In the stand mixer bowl, combine the flour, water, yeast, sugar and salt.
Step 2
Keep kneading the dough for at least 10 minutes at speed 3.
Step 3
Extract the dough from the bowl using a scraper ( it will be very soft) and place it on a baking tray greased with oil.
Step 4
Insert the tray in the oven and activate the dough rising autoprogram.
Step 5
After 30 minutes the dough should triple its original volume. Press with fingers and flatten into a round shape.
Step 6
Brush the surface with oil and sprinkle with groundede salt.
Step 7
Bake for 30 minutes with the ventilated function at 200°C.
Step 8
When ready, cut into two halves, then stuff with the ham, cheese and basil leaves and add the sliced spring onions to taste.