How to make the Focaccia with Prosciutto di Parma ®:
To
make the sponge:
Place two cups of flour in a large bowl and make a well in the center.
Dissolve the yeast in the cup of water, then pour it into the well with
the salt. Use a wooden spoon to gradually incorporate the flour.
Sprinkle on the remaining tablespoon of flour, cover the bowl with a
cotton dish towel and let rest in a warm place away from drafts until
the sponge has doubled in size.
To make the dough:
When the sponge is ready, spread two cups of flour on a board and place
the sponge on it. Add the butter, water and salt and start incorporating
all the ingredients into the sponge, kneading in a folding motion, until
all the flour is incorporated and the dough is elastic and smooth. Use
two tablespoons of the oil to grease a 15 1/2 x 10 1/2 inch jelly-roll
pan. Take 2/3 of the dough and use a rolling pin to stretch it to the
same size as the jelly roll pan, then place the dough in the pan,
spreading it out to each of the sides if necessary. Arrange the
Prosciutto di Parma ® slices over the dough in the pan. Stretch the
remaining 1/3 dough, still using a rolling pin, to the same size as the
first layer, but thinner; place this over the Prosciutto di Parma ®
slices. Use two fingers to press the edges of the layers of dough
together, then prick the dough with a fork in several places and drip
the remaining four tablespoons of oil over the entire surface. Cover the
pan with a piece of plastic wrap, then with a cotton dish towel, and let
the dough rest in a warm place away from drafts, until doubled in size,
about one hour.
To cook the focaccia:
Preheat the oven to 400 degrees. When the dough is ready, remove the
towel and the plastic wrap and bake for about 35 minutes. Remove from
the oven and cut into squares. Serve hot with olive oil and coarse salt.
Courtesy of Giuliano Bugialli
Recipe courtesy of The Italian Trade Commission.
Serves 12
|
