Focaccia with Fontina Cheese and Sage | Aromatic Italian Flatbread
(0)
95 min
Under an hour
Sezamo
O focaccia italiană autentică, pufoasă și aromată, îmbogățită cu brânză Fontina topită și frunze parfumate de salvie proaspătă coapte în aluat. Perfectă pentru o cină caldă de toamnă sau un aperitiv savuros.
Ingredients
Preparation method
Dough Preparation
In a large bowl, mix 400 g of type 000 white wheat flour with 7 g of dry yeast and a pinch of salt. Gradually pour in approximately 280-300 ml of lukewarm water and 25 ml of the extra virgin olive oil. Knead vigorously for 8-10 minutes until you get a soft, elastic, and smooth dough.
Grease a clean bowl with a little olive oil, place the dough inside, cover it with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
Shaping and Final Proofing
Grease a baking tray with the remaining extra virgin olive oil. Carefully stretch the risen dough into the tray, using your fingers to create the classic focaccia dimples all over the surface.
Chef's tip
For an intense aroma, coat the sage leaves in olive oil before placing them on the dough; this way they will bake crisp without burning.
The focaccia is delicious both warm, with the smoothly melted Fontina cheese, and at room temperature alongside an autumn salad.
35 min
Under an hour
