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Charcuterie Focaccia with Built-In Dipping Wells
2 Std. 30 Min.Für 8Nutri-Score C€€
C
2 Std. 30 Min.
2 Std. 30 Min.Charcuterie Focaccia with Built-In Dipping Wells
was Sie brauchen
Zutaten
bread flourGetreide500 g
water (lukewarm)Getränke400 ml
olive oil (plus extra for oiling the ramekins and pan)Vorräte80 ml
instant yeastVorräte7 g
saltGewürze10 g
cheese (cubed or sliced, for filling the wells)Milchprodukte150 g- balsamic vinegar (for filling the wells)Vorräte60 ml
- spread (such as tapenade or pesto, for filling the wells)Vorräte100 g
cured meat (sliced, for serving)Fleisch100 g
olives (for serving)Obst & Gemüse80 g
nuts (for serving)Nüsse & Samen50 g
pro Portion
Nährwerte
361kcal
- Kohlenhydrate
- 50 g
- Eiweiß
- 9 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Souffléförmchen ×4
Auflaufform
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the focaccia dough
- Combine the flour, water, yeast and salt in a bowl.
- Mix until a soft, sticky dough forms, then work in the olive oil.
- Schritt 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in volume.
- Schritt 3
Proof with the ramekins in place
- Oil the baking dish generously and place the well-oiled ramekins in it.
- Gently shape the dough around the ramekins, filling the dish.
- Cover and leave for the final proof.
- Schritt 4
Bake the focaccia
- Bake the focaccia as directed until golden and cooked through.
- Carefully remove the ramekins to reveal the built-in wells.
- Schritt 5
Fill and serve
- Fill the baked-in wells with cheese, olive oil and balsamic vinegar, and spreads.
- Arrange cured meats, olives and nuts around the bread.
- Serve and enjoy.