Not just a Focaccia... an Antipasto Focaccia!
For 1 Batch(es)
For the Dough:
- 1 pound all purpose flour
- 1 ounce dry yeast
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 3 tablespoons olive oil
- 1 1/2 cups water
- extra virgin olive oil
- tomato slices
- black olives
- grated pecorino cheese
- slices of pancetta
- slices of capocollo
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- Dissolve the sugar and the yeast in 1/2 Cup of the water. Let the yeast rise for 5 mins.
- In a stand mixer, add the flour, salt and oil and mix well.
- Add the yeast to the flour along with the rest of the water. Mix well.
- Cover the dough and let it rise for at least one hour.
- Preheat the oven at 425F.
- Wet the baking pan with a thin film of olive oil and put the dough in your baking pan. Let it rise again for another 20 mins.
- Garnish with the dough with more olive oil, slices of fresh tomatoes, black olives, grated pecorino and pancetta.
- Bake the focaccia for about 20 mins.
- Once it is cooked to your liking, garnish with slices of Capocollo and serve.
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