Boulangerie
Charcuterie Focaccia with Built-In Dipping Wells
2 h 30Pour 8Nutri-Score C€€
C
2 h 30
2 h 30Charcuterie Focaccia with Built-In Dipping Wells
ce qu’il vous faut
Ingrédients
bread flourCéréales500 g
water (lukewarm)Boissons400 ml
olive oil (plus extra for oiling the ramekins and pan)Épicerie80 ml
instant yeastÉpicerie7 g
saltÉpices10 g
cheese (cubed or sliced, for filling the wells)Produits laitiers150 g- balsamic vinegar (for filling the wells)Épicerie60 ml
- spread (such as tapenade or pesto, for filling the wells)Épicerie100 g
cured meat (sliced, for serving)Viandes100 g
olives (for serving)Fruits et légumes80 g
nuts (for serving)Fruits à coque et graines50 g
par portion
Nutrition
361kcal
- Glucides
- 50 g
- Protéines
- 9 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Ramequin ×4
Plat allant au four
Saladier
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in volume.
- Étape 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.
- Étape 4
Bake the focaccia
- Bake the focaccia as directed until golden and cooked through.
- Carefully remove the ramekins to reveal the built-in wells.
- Étape 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.