Metric:
600gr Flour
400ml Water
Ham and Cheese Slices
140ml Extra Virgin Olive Oil
25gr Dried Easy Blen Yeast
15gr Salt
( plus more for topping )
10gr Sugar
Optional:
5gr Rosemary
Focaccia Bites with Ham and Cheese Recipe
Recipes > Italian Recipes > Italian Pizza Recipes > Italian Focaccia Recipes
TRADITIONAL ITALIAN RECIPE: Who doesn’t love the combination of ham and cheese? When they come together, even the simplest bread becomes special.
Bread flour can be use instead of Italian 00 Flour ( Italian virtually always use 00 Flour ) and if you don’t have Extra Virgin Olive Oil, you still can use plain Olive Oil.
Ham, Cheese ( and Herbs ) are up to you. Use the one you like the most. Don't be afraid to try. It doesn't take a visionary or a chef to come up with this Ham and Cheese Sandwich.
An absolutely gorgeous version of the Italian Ham and Cheese Panini. This is also called Focaccia di Recco from the town of Recco, in Liguria Region, Italy. It has a thin top and bottom layer of pastry and is filled with melting Stracchino or Crescenza Cheese... basically, use less yeast if it comes out too thick the first time.
If you want to make the real paper thin Focaccia di Recco then, use no yeast at all.
If you enjoy breads and bread making (or eating!) this unique bread is well worth a try!
If you love cheese as much as I do, Dear Reader, then this is one of those pushy recipes. The biggest difficulty is to get a hold of Stracchino cheese, but you can use Mozzarella.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 6 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Dissolve the Salt into a bowl of slitly Warm Water and add the Sugar to it.
02 - Add 2 tablespoons of Oil and 1.25 cups of Flour. Gently stir with your hand or a wooden spoon or using a machine to form a very liquid Dough.
03 - Now you can add the Dried Yeast. Stir for about 5 minutes and then start adding the other half of Flour.
04 - Veil some Flour on top of the Dough and leave it in a warm place for about 45 minutes, or until it has almost doubled in size. When ready, Oil the Dough and the tray.
05 - Start stretching the Dough by hand in the container you have chosen and add some extra Oil on top.
06 - With floured fingers press holes in the Dough at regular intervals, sprinkle some Salt and Oil.
07 - Now, leat it rest for 30 minutes in a warm place... and bake for 15 minutes at 200C / 400F.
08 - Let the Focaccia cool for about 30 minutes.
09 - Cut the Focaccia in small slices, fill with Ham and Cheese and serve.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
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