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Charcuterie Focaccia with Built-In Dipping Wells
Pieczywo

Charcuterie Focaccia with Built-In Dipping Wells

2 godz. 30 minPorcje: 8Nutri-Score C€€
od @thefeedfeed1 importugotowano 0 razy
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Składniki

8 osób
  • bread flourProdukty zbożowe500 g
  • water (lukewarm)Napoje400 ml
  • olive oil (plus extra for oiling the ramekins and pan)Spiżarnia80 ml
  • instant yeastSpiżarnia7 g
  • saltPrzyprawy10 g
  • cheese (cubed or sliced, for filling the wells)Nabiał150 g
  • balsamic vinegar (for filling the wells)Spiżarnia60 ml
  • spread (such as tapenade or pesto, for filling the wells)Spiżarnia100 g
  • cured meat (sliced, for serving)Mięso100 g
  • olives (for serving)Warzywa i owoce80 g
  • nuts (for serving)Orzechy i nasiona50 g

na porcję

Wartości odżywcze

361kcal

Węglowodany
50 g
Białko
9 g
Tłuszcz
14 g
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Przybory

  • Kokilka ×4
  • Naczynie żaroodporne
  • Miska
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Let the dough rise

    • Cover the bowl and leave the dough to rise until doubled in volume.
    Krok 2

  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.
    Krok 3

  4. Bake the focaccia

    • Bake the focaccia as directed until golden and cooked through.
    • Carefully remove the ramekins to reveal the built-in wells.
    Krok 4

  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.
    Krok 5
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