Focaccia With Sage And Fontina Cheese |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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here is a crunchy little focaccia filled with parma ham, fontina cheese and some lovely sage. all in all - one of my favourite flavour combinations. but this little bread is so handy, you just fill it with whatever you like (or got left in the fridge). Read more . these little focaccias are best eaten fresh and hot out of the oven so the cheese can run out of the bread. Ingredients:
500g flour |
1 tablespoon salt |
1 tablespoon sugar |
20g fresh yeast |
300 ml lukewarm water |
1 generous tablespoon olive oil |
for the filling |
140g fontina cheese, grated |
8 slices of finely sliced parma ham |
a hand full of sage leaves |
freshly ground pepper |
Directions:
1. mix flour, salt and sugar. dissolve yeast in water and add to the flour-mixture. add olive oil and knead into a smooth dough. cover and let rest for about an hour.
2. heat oven to 220 c°.
3. divide dough in 4 pieces and roll each into a rectangle. arrange cheese, parma ham and sage leaves on top of each rectangle, season with freshly ground pepper. moisten the edges with a little water. fold over dough to enclose the filling and press along the sides to seal. pinch the sealed edges and wist over to create a rope effect (or just press a fork along the edges). glaze with olive oil and bake in the middle of the oven for about 30-40 minutes until crips and golden brown (you and also lift the focaccia and knock on the bottom. it's ready when the dough sounds hollow).
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