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Charcuterie Focaccia with Built-In Dipping Wells
Bakery

Charcuterie Focaccia with Built-In Dipping Wells

2 h 30 minServes 8Nutri-Score C€€
from @thefeedfeed1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flourGrains500 g
  • water (lukewarm)Beverages400 ml
  • olive oil (plus extra for oiling the ramekins and pan)Pantry80 ml
  • instant yeastPantry7 g
  • saltSpices10 g
  • cheese (cubed or sliced, for filling the wells)Dairy150 g
  • balsamic vinegar (for filling the wells)Pantry60 ml
  • spread (such as tapenade or pesto, for filling the wells)Pantry100 g
  • cured meat (sliced, for serving)Meat100 g
  • olives (for serving)Produce80 g
  • nuts (for serving)Nuts & seeds50 g

per serving

Nutrition

361kcal

Carbs
50 g
Proteins
9 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Ramekin ×4
  • Baking dish
  • Mixing bowl
  • Oven

step by step

Method

  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.
    Step 1

  2. Let the dough rise

    • Cover the bowl and leave the dough to rise until doubled in volume.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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