serves
6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 7 g dry yeast
- 180 g (180 ml) water
- 250 g ‘00’ flour
- 50 g whole grain flour
- 90 g potato, cooked and mashed
- 7 g sugar
- 7 g salt
- 20 ml extra virgin olive oil (see Note)
- ⅔ cup cherry tomatoes, an assortment of colours, cut into quarters
- 100 ml extra virgin olive oil
Filling
- 100 g prosciutto di Parma, thinly sliced
- Tomato chilli jam (see Note)
- 300 g stracciatella
Rising and proving time: about 2 hours in total.
Instructions
- Mix yeast in a large bowl with water. Add flour and start mixing with your hands. Add potato, sugar and salt and knead for 2-3 minutes. Add oil and keep kneading till all mixed in. Allow focaccia dough to proof in a warm place for 1-1.5 hours, or until the dough has at least doubled in size.
- Oil an oven tray with olive oil. Gently stretch the focaccia dough onto a the oven tray, maintaining a thickness of 1cm. Add a little olive oil on the surface and gently use your fingertips to poke small holes onto the focaccia surface. Add cherry tomatoes to the top of the focaccia.
- Cover with cling wrap and allow to proof till double in size (about 45 min-1 hour). Preheat oven to 200°C.
- Season the tomatoes with a pinch of salt; do not season the tomatoes until this stage. Drizzle more oil on top of the focaccia surface and spray a little water on top.
- Cook in the oven for 18-20 minutes till golden.
- Remove the focaccia from the oven. Mix 1 tablespoon water to 3 tablespoons olive oil until emulsified. Brush over the focaccia and sprinkle a pinch of salt. Allow to rest for at least 5 minutes before slicing.
- When ready, slice the focaccia in half (lengthwise) and then start layering the ingredients: prosciutto di Parma, stracciatella cheese and tomato chilli and basil jam. Cut focaccia into any size pieces of your liking and serve.
Note
- The olive oil contributes to the flavour of the focaccia, so use a good quality oil.
- Luca uses his own ‘Chef Luca Ciano’ brand and Vannella stacciatella when making this on his Tv series, Luca’s Key Ingredient.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
