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Charcuterie Focaccia with Built-In Dipping Wells
2 u 30 minVoor 8Nutri-Score C€€
C
2 u 30 min
2 u 30 minCharcuterie Focaccia with Built-In Dipping Wells
wat je nodig hebt
Ingrediënten
bread flourGranen500 g
water (lukewarm)Dranken400 ml
olive oil (plus extra for oiling the ramekins and pan)Voorraadkast80 ml
instant yeastVoorraadkast7 g
saltKruiden en specerijen10 g
cheese (cubed or sliced, for filling the wells)Zuivel150 g- balsamic vinegar (for filling the wells)Voorraadkast60 ml
- spread (such as tapenade or pesto, for filling the wells)Voorraadkast100 g
cured meat (sliced, for serving)Vlees100 g
olives (for serving)Groente en fruit80 g
nuts (for serving)Noten en zaden50 g
per portie
Voedingswaarden
361kcal
- Koolhydraten
- 50 g
- Eiwitten
- 9 g
- Vetten
- 14 g
wat je gebruikt
Keukengerei
Ramekin ×4
Ovenschaal
Mengkom
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in volume.
- Stap 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.
- Stap 4
Bake the focaccia
- Bake the focaccia as directed until golden and cooked through.
- Carefully remove the ramekins to reveal the built-in wells.
- Stap 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.