Directions:
- Biga:.
- Combine all the ingredients in a medium-sized bowl, cover and let the mixture rest, at room temperature, for about 12 hours, or overnight (I usually leave it closer to 24 hours).
- Dough:.
- In a large bowl, or the bowl of a mixer, combine the biga with all the dough ingredients except 1 cup of the flour, stirring to mix well.
- Add remaining flour 1/4 cup at a time, until the dough becomes cohesive, then knead by hand or machine, until it's springy, about 5 minutes (or a bit longer by hand).
- Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 60 minutes; it should just about double in bulk.
- Assembly and Baking:.
- Gently deflate the dough, divide it in half and transfer it to a lightly greased work surface.
- Cover it, and let it rest for 15 minutes to allow the gluten to relax.
- Working with half the dough at a time, roll it into an 18 x 13-inch rectangle.
- Don't worry if it's not exactly 18 x 13, you can stretch it once it's in the pan.
- Transfer the dough to an olive-oiled half-sheet (18 x 13-inch) pan.
- Cover the pan and let the dough rest for 10 minutes.
- After its rest, stretch the dough with your fingers to the edges of the pan; this may take some doing, but keep gently working it until it covers the bottom of the pan.
- If it is entirely too resistant, cover and let rest a little longer.
- Layer half the provolone atop the crust, then all the salami.
- Top the meat with the cup of freshly grated Parmesan or Asiago, then the rest of the provolone.
- Roll the other half of the dough into a rectangle large enough to cover the filled crust.
- Drape it over the filling and seal it to the bottom crust all the way around.
- Cut a small hole in the center to allow any steam to escape.
- Cover the focaccia and let it rise for 30 minutes, while you preheat the oven to 350°F.
- Bake the focaccia for 20 minutes.
- Remove it from the oven, sprinkle it with the half cup of Parmesan or Asiago, and return it to the oven.
- Bake for an additional 15 minutes, or until the focaccia is golden brown.
- Remove it from the oven and as soon as possible use a large spatula to transfer it to a rack to cool (to prevent the bottom from becoming soggy).
- Slice into generous rectangles to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 738.98 Kcal (3094 kJ) | ||
| Calories from fat | 329.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.63g | 56% | |
|---|---|---|---|
| Cholesterol | 83.05mg | 28% | |
| Sodium | 1718.27mg | 72% | |
| Potassium | 329.21mg | 7% | |
| Total Carbs | 63.38g | 21% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 37.25g | 75% | |
| Iron | 5.3mg | 30% | |
| Calcium | 685mg | 68% | |
| Amount Per 100 g | |||
| Calories | 299.96 Kcal (1256 kJ) | ||
| Calories from fat | 133.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.87g | 56% | |
|---|---|---|---|
| Cholesterol | 33.71mg | 28% | |
| Sodium | 697.48mg | 72% | |
| Potassium | 133.63mg | 7% | |
| Total Carbs | 25.73g | 21% | |
| Sugars | 0.33g | 3% | |
| Dietary Fiber | 1g | 10% | |
| Protein | 15.12g | 75% | |
| Iron | 2.2mg | 30% | |
| Calcium | 278mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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