Panadería
Charcuterie Focaccia with Built-In Dipping Wells
2 h 30 minPara 8Nutri-Score C€€
C
2 h 30 min
2 h 30 minCharcuterie Focaccia with Built-In Dipping Wells
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lo que necesita
Ingredientes
bread flourCereales500 g
water (lukewarm)Bebidas400 ml
olive oil (plus extra for oiling the ramekins and pan)Despensa80 ml
instant yeastDespensa7 g
saltEspecias10 g
cheese (cubed or sliced, for filling the wells)Lácteos150 g- balsamic vinegar (for filling the wells)Despensa60 ml
- spread (such as tapenade or pesto, for filling the wells)Despensa100 g
cured meat (sliced, for serving)Carne100 g
olives (for serving)Frutas y verduras80 g
nuts (for serving)Frutos secos y semillas50 g
por ración
Nutrición
361kcal
- Carbohidratos
- 50 g
- Proteínas
- 9 g
- Grasas
- 14 g
lo que usará
Utensilios
Ramequín ×4
Fuente de horno
Bol
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in volume.
- Paso 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.
- Paso 4
Bake the focaccia
- Bake the focaccia as directed until golden and cooked through.
- Carefully remove the ramekins to reveal the built-in wells.
- Paso 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.