Focaccia with cold meats

Focaccia with cold meats

How good is focaccia, with the scent expanding throughout the house and all the possible combinations to enjoy it to the fullest. Tasting Marche particularly loves stuffed focaccia with cold meats typical of the Marche: ciauscolo, larded salami and lonza …. impossible to resist.</
Time: 2 Hours
Difficulty: Elaborated

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Ingredients for 4 people:

  • 350 g flour (Type 0)
  • Dried yeast
  • 4 spoons of extra virgin olive oil
  • 210 ml warm water
  • Salt to taste
  • 50 gr of Ciauscolo
  • 50 g larded salami
  • 50 g lonza
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Essential Ingredients:

Preparation:

Place in a large bowl the flour, baking powder, a pinch of salt and two teaspoons of sugar. Mix with warm water and two tablespoons of extra virgin olive oil, until the dough is elastic. Cover with a cloth and let rise in a warm place for an hour. Take the dough and work it for about a minute, then spread on a baking sheet greased with oil, and let rise for another 20 minutes. Make dimples with your fingers and finish rising for 10 minutes, drizzle with oil and sprinkle with a bit ‘of salt and, if you like, with the rosemary and bake in a preheated oven at 200 degrees for 25/30 minutes. Remove from oven, cut in half and fill with slices of ciauscolo, larded salami and lonza.

Enjoy your meal!

Our advice:

Our traditional cold meats are truly irresistible, if you want a true starter of the Marche prepared a plate with two slices of ciauscolo, 2 of larded salami, one slice of lonza and add oil vegetables, such as eggplants and peppers, any occasion will become a true party.

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