Typically Italian – crispy focaccia filled with porcini mushrooms, vegetables and Serrano ham. In this version by our pastry chef and native Italian Serena, refined with fine flavour cocoa powder.
Recipe for 5 portions
Preparation time: 90 minutes plus approx. 3 hours proving time
Ingredients for the dough:
500 g durum wheat semolina
10 g yeast
50 g fine flavour cocoa powder
350 ml water
10 g yeast
50 g fine flavour cocoa powder
350 ml water
10 g sugar
1 pinch salt
Ingredients for the filling:
250 g Serrano ham
2 cloves of garlic
1 bunch parsley
1 red pepper
150 ml olive oil
250 g porcini mushrooms
Additional salt and pepper
Method for the dough:
-
Mix all the ingredients together, knead into a dough and leave to prove for 1 hour.
- Then knead again and leave to prove again for 1 hour.
- Spread the dough on an oiled baking tray and leave to prove once more for 1 hour.
- Bake in a preheated fan oven at 240 degrees Celsius for 20 minutes.
Method for the filling:
- Fry the peppers and mushrooms in olive oil. Season with salt and pepper.
- Purée half of it with 2 cloves of garlic.
- Cut the focaccia bread in half and fill with the vegetable filling and the Serrano ham.
- Finally, garnish with parsley.
Tip:
For a vegetarian version, simply replace the ham with hummus.
