Focaccia

Ingredients for 3 servings:

• 65 ml milk, lukewarm
• 65 ml water, lukewarm
• 230 g flour
• ½ cube of fresh yeast
• 5 g salt
• 8 ml olive oil
• ½ tsp sugar
• 1 tbsp, heaped Parmesan
• 3 tsp red pesto
• 100 g Parma ham
• 2 tsp oregano, dried
• 1 garlic clove(s), squeezed
• some sea salt, coarse

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

Crumble the fresh yeast into the lukewarm water and milk, add the sugar, and mix. Then, put the flour in a mixing bowl, add 5g of salt, and olive oil. Pour the yeast mixture into the mixing bowl and use the dough hook of a hand mixer to make a yeast dough. Because the amount of liquid is relatively small, the dough may be crumbly. If this happens, knead the dough with your hands without adding any more water or milk, cover, and let it rise in a warm place for about 1 hour. Then, on a floured surface, roll out the dough very thinly into a large rectangle. Peel the garlic clove and press it through a press; mix it with the pesto rosso and spread it evenly over the dough with a knife. Sprinkle the Parmesan cheese evenly over the dough and place the Parma ham on top; sprinkle with 1 teaspoon of oregano. Then fold the dough triangle over itself from the longer side, then turn the dough over, fold the two shorter sides of the dough over, and press down. Then turn the dough over again so the seams are facing down. Brush the bread with a little olive oil and sprinkle with oregano and a little sea salt. Place the prepared focaccia bread on a baking sheet lined with parchment paper, cover with a clean kitchen towel, and let it rise again. In the meantime, preheat the oven to 250°C (top and bottom heat). Once this temperature is reached, place the bread on the middle rack of the oven and bake for about 15 minutes. Once the bread is golden brown, remove it, let it cool, slice it, and serve. Tip: It’s always worth making a larger batch of focaccia, as you can freeze the bread immediately after baking and cooling. The bread can easily be reheated before serving and tastes just like it was freshly made!