Focaccia with figs, prosciutto crudo, Glaze with Balsamic Vinegar of Modena and Parmigiano Reggiano

Focaccia with figs, prosciutto crudo, Glaze with Balsamic Vinegar of Modena and Parmigiano Reggiano

For 2 pieces of Focaccia with a diameter of 20 cm

Pre-dough
220 g flour
125 g water
1 g yeast

Dough
100 g flour
100 g water
10 g salt
1 tbsp oil
1 tablespoon honey
1 g yeast
6 figs
100 g raw ham
Glaze with Balsamic Vinegar of Modena and Parmigiano Reggiano

Suggested match

Method

The night before, prepare the pre-dough. Put the yeast in lukewarm water, add the flour and mix without kneading until all the flour has absorbed the water, cover with foil and let rise for 2 hours at room temperature and overnight in the fridge.
The next day, put the pre-dough in the mixer, add the flour, yeast, honey, water, and knead until the dough is smooth.
Add the salt and oil. Make a few reinforcing folds and let the dough rise covered for 1 hour.
After the hour has elapsed, cut the dough in 2 and form two balls that will be left to rest for 20 minutes, then move the two loaves to an oiled round baking tin (20 cm in diameter). With the help of oiled hands, roll out and let rise covered for another 2 hours.
At the end of the rising time, bake at 250° C ventilated for 15 minutes. Cut the focaccia into 6 wedges and fill with ham, figs cut into wedges and Glaze with Balsamic Vinegar and Parmigiano Reggiano

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