Panadería
Focaccia Charcuterie Board
2 h 30 minPara 8Nutri-Score C€€
C
2 h 30 min
2 h 30 minFocaccia Charcuterie Board
receta de
Gemma Piercey
@gemstable
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
bread flourCereales500 g
dried fast action yeastDespensa7 g
fine sea saltEspecias10 g
olive oil (plus extra for oiling the ramekins)Despensa75 ml
water (lukewarm)Bebidas350 ml- flaky sea saltEspecias5 g
rosemary (leaves picked)Frutas y verduras10 g
por ración
Nutrición
305kcal
- Carbohidratos
- 48 g
- Proteínas
- 7 g
- Grasas
- 10 g
lo que usará
Utensilios
Bol
Ramequín ×2
Fuente de horno
Horno
paso a paso
Preparación
- Paso 1
Make the dough
- Combine the bread flour, dried fast action yeast and fine sea salt in a mixing bowl.
- Add the lukewarm water and most of the olive oil, then mix to a soft dough.
- Knead until smooth and elastic.
- Paso 2
Let the dough rise
- Cover the bowl and leave the dough to rise in a warm spot until doubled in size.
- Paso 3
Shape around the ramekins
- Oil the baking dish and the two ramekins.
- Tip the dough into the dish and press it out flat.
- Place the oiled ramekins in the middle and shape the focaccia up and around them.
- Paso 4
Second rise
- Cover and leave the shaped focaccia to rise again until puffy.
- Paso 5
Top and bake
- Drizzle the focaccia with the remaining olive oil and dimple it with your fingers.
- Scatter with the rosemary and flaky sea salt.
- Bake at 220 °C until golden and cooked through.
- Paso 6
Fill and serve
- Remove the ramekins from the baked focaccia.
- Fill the hollows with your favourite charcuterie and picky bits.
- Serve the focaccia board warm or at room temperature.