Bresaola and Arugula Focaccia
Focaccia is a traditional Italian bread that was popular even in ancient Rome. The combination of bresaola and arugula gives the focaccia rich flavors, making it a perfect choice for a tempting meal. The salty, slightly smoky flavor of the bresaola and the fresh, slightly peppery flavor of the arugula perfectly complement the fresh dough. This recipe is easy to make at home, and everyone is guaranteed to love the taste of fresh bread.
Ingredients for this recipe
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Preparation Steps
1
First, prepare the yeast: in a bowl, combine the warm water and sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast is foamy, add the olive oil and pour it into the flour mixture. Mix until combined, then knead until you have a smooth dough.
3
Cover the dough and let it rest for 1 hour, until doubled in size. The ideal temperature is around 77°F (25°C).
4
Once the dough has risen, turn it out onto a lightly floured surface and gently roll it out into a rectangular shape.
5
Slice the bresaola into thin strips and sprinkle it over the rolled-out dough. Rinse the arugula and scatter it on top.
6
Fold the edges of the dough up slightly to create a border, then gently press the bresaola and arugula into the dough. Drizzle the top with olive oil.
7
Let the dough rest for another 15 minutes, then bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until the top is golden brown.
8
Once cooked, let it cool slightly, then slice and serve fresh.
