Stuffed focaccia with Parmesan and guanciale

Ingredients for 1 servings:

• 275 g wheat flour type 550
• 15 g fresh yeast
• 1 tsp salt
• 1 tsp sugar
• 175 ml water, lukewarm
• 50 g Parmesan cheese
• 50 g guanciale, alternatively pancetta
• 1 sprig(s) rosemary
• 8 tsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Delicious with antipasti or a glass of wine

Dissolve the yeast in lukewarm water with salt and sugar. Sift the flour into a bowl and add the yeast water. Using the dough hook on a stand mixer or a hand mixer, knead on low speed for about 8 minutes until smooth. Cover and let rest in a warm place for 30 minutes. In the meantime, use a vegetable peeler to shave off 8 slices of Parmesan cheese. Finely grate the remaining cheese (about 25 g). Also cut 8 thin slices of guanciale and finely dice the rest (about 30 g). Knead the dough vigorously again on a floured surface and divide into 8 portions. Roll out the dough portions slightly with a round wooden stick, hold each piece in your hand and fill it with diced guanciale and grated Parmesan cheese. Seal the dough like bags and shape into balls. Place seam-side down on a baking sheet lined with baking paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C (180°C fan-assisted). Lightly press the tops of the dough pieces into the center with your fingers and drizzle each with 1 teaspoon of olive oil. Top each with a slice of guanciale and Parmesan cheese, along with 2-3 rosemary sprigs. Bake on the second rack from the bottom for about 20 minutes until golden brown.