Additional note: more time to rise
Ingredients for a cake of 35 x 28 cm
at room temperature Butter 300 gr •
soft 60 gr flour
manitoba 500 gr
• Brewers Yeast
dehydrated 4 g (12 g fresh) • honey
• 1 tsp olive oil
40 gr olive
5 • honey
• 2 teaspoons olive oil
to taste for painting
100 g sliced ham • salt
great to taste • Thyme
Focaccia with raw and figs 1 of the more tasty Summer classics is surely that of Parma ham with figs,where the sweet and the savory meet in a blend of flavors nicely contrasted. There are so many recipes with figs and raw that take inspiration from to create delicious entrees and fresh and tasty.
Today we offer to try the combination of two ingredients in a tasty version: la focaccia with ham and figs, flavorful and hearty snacks to offer as salty snack or as an aperitif. This recipe is perfect for those who don't want to give up the taste of homemade buns even in summer!
Focaccia with ham and figs In a bowl mix the sieved flour with dry yeast (1), dissolve the salt in the water (2) and then embed (3) powder, diced Bread and figs, then pour the oil (4), (5) honey and butter softened (6). Focaccia with ham and figs Mixed everything with your hands directly into the Bowl (7), when you have collected all the ingredients move on a slightly floured work surface (8). Knead the dough until it is smooth and elastic, give it a spherical shape and place it in a bowl, cover with plastic wrap and let rise for 2 hours in the oven turned off with the light on or warm environment, away from drafts. After the rising time resume the dough will have doubled its volume (9), diced and fig Focaccia roll with your hands the focaccia on a lightly oiled floor, give it a rectangular shape (10) and then put it in a baking tray 35 x 28 cm well oiled on the bottom (11). Cover the dough with plastic stretched (12) and let it rise again for 1 hour, until bread reaches the edge of the pan. Focaccia with ham and figs in the meantime wash the figs and cut them carefully into slices 1 cm thick without Peel (13). Resume the leavened bread, brush with olive oil and spread on top of the sliced figs (14), making a slight pressure so they adhere well to the dough. Seasoned with thyme (15), diced Bread and figs, sprinkle the surface with honey (16) and coarse salt. Bake in an oven preheated to 180° static for 35 minutes (or ventilated to 160 degrees for 25 minutes). When the bread is golden, take it out (17), allow to cool then dress with the slices of raw and with a drizzle of honey and serve your cake to ham and figs (18)!
Store your bread to ham and figs in the refrigerator for a few days at most.
You can freeze it without the ham.
If you prepare the dough the night before, let it rise in the fridge covered with plastic wrap.