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Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


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Antipasto Focaccia

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recipe image
Created by Lucys Place,
Average User Rating (out of 4)vote imagevote imagevote image / 4 2 Users Voted

Not just a Focaccia... an Antipasto Focaccia! your social media marketing partner
  • For the Dough:
  • 1 Lb Flour
  • 1 Oz Dry yeast
  • 2 Tsp Salt
  • 1/2 Tsp Sugar
  • 3 Tbs Olive oil
  • 1 1/2 Cups Water
  • To Garnish:
  • Olive oil
  • Tomato slices,
  • Black olives
  • Grated pecorino cheese
  • Pancetta
  • Slices of Capocollo


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  1. Dissolve the sugar and the yeast in 1/2 Cup of the  water. Let the yeast rise for  5 mins.
  2. In a stand mixer, add the flour, salt and oil and mix well.
  3. Add the yeast to the flour along with the rest of the water. Mix well.
  4. Cover the dough and let it rise for at least one hour.
  5. Preheat the oven at 425F.
  6. 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.
  7. Garnish with the dough with more olive oil, slices of fresh tomatoes, black olives, grated pecorino and pancetta.
  8. Bake the focaccia for about 20 mins.
  9. Once it is cooked to your liking, garnish with slices of Capocollo and serve. your social media marketing partner
Additional Tips
Review by pdituri , Saturday, 17 May 2014 vote image
I love foccacia and antipasto, so I look forward to trying this! But as this post reads (for the moment), there's no flour in the recipe. How much do I need to use? your social media marketing partner
Review by Lucys Place , Wednesday, 21 May 2014 vote imagevote imagevote imagevote image
Sorry! Made the correction! your social media marketing partner