Focaccia with Speck Alto Adige - recipe

Course: appetizer
Style: modern
Level of difficulty: medium

Preparation time: 60 min. + 2 hours
Created by: "Südtiroler Gasthaus" Group

Ingredients
2 people
4 people
8 people

50 g Speck Alto Adige PGI, finely cubed
100 g wheat flour
100 g spelt flour
7 g fresh yeast
125 g lukewarm water
4 g salt
5 g sugar
25 ml olive oil
Further ingredients:
Speck Alto Adige PGI sliced
Datterini tomatoes, quartered

100 g Speck Alto Adige PGI, finely cubed
200 g wheat flour
200 g spelt flour
15 g fresh yeast
250 g lukewarm water
8 g salt
10 g sugar
50 ml olive oil
Further ingredients:
Speck Alto Adige PGI sliced
Datterini tomatoes, quartered

200 g Speck Alto Adige PGI, finely cubed
400 g wheat flour
400 g spelt flour
30 g fresh yeast
500 g lukewarm water
16 g salt
20 g sugar
100 ml olive oil
Further ingredients:
Speck Alto Adige PGI sliced
Datterini tomatoes, quartered

Preparation

Fry the Speck Alto Adige PGI cubes lightly in a pan. In a bowl, mix both flours and make a well in the center. Crumble the fresh yeast into the well and mix it with a bit of lukewarm water. Let proof for about 15 minutes at room temperature. Add the salt, sugar, Speck Alto Adige PGI cubes and the remaining water and knead into a smooth dough. Let rise for about 2 hours. Pat the dough onto a parchment lined baking sheet, making small wells in the dough with fingertips. Drizzle with olive oil and bake in a steam oven at 180°C for 25 minutes. Cut the focaccia into pieces and serve as a snack with the Speck Alto Adige PGI slices and tomatoes.

You can also add finely minced herbs such as rosemary or thyme to the dough. In absence of a steam oven, simply place a small pan of water on the floor of a normal oven.

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