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Smoked ham and fontina cheese stuffed focaccia

Snack or meal, an evergreen that can be modernized.

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Details

9

Ingredients

8

Steps

Time

15'

Prep

20'

Cooking

35'

Total

Ingredients

  • 200 gmanitoba wheat flour
  • 120 mlwater
  • 50 mlextravirgin olive oil
  • 2 tablespoonssugar
  • 8 gyeast
  • 100 gsmoked ham
  • -salt
  • 50 gsliced fontina cheese
  • 100 gspring onions
Make it now
  • Step 1

    In the stand mixer bowl, combine the flour, water, yeast, sugar and salt.

  • Step 2

    Keep kneading the dough for at least 10 minutes at speed 3.

  • Step 3

    Extract the dough from the bowl using a scraper ( it will be very soft) and place it on a baking tray greased with oil.

  • Step 4

    Insert the tray in the oven and activate the dough rising autoprogram.

  • Step 5

    After 30 minutes the dough should triple its original volume. Press with fingers and flatten into a round shape.

  • Step 6

    Brush the surface with oil and sprinkle with groundede salt.

  • Step 7

    Bake for 30 minutes with the ventilated function at 200°C.

  • Step 8

    When ready, cut into two halves, then stuff with the ham, cheese and basil leaves and add the sliced spring onions to taste.

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Smoked ham and fontina cheese stuffed focaccia

Step 1

In the stand mixer bowl, combine the flour, water, yeast, sugar and salt.

Step 2

Keep kneading the dough for at least 10 minutes at speed 3.

Step 3

Extract the dough from the bowl using a scraper ( it will be very soft) and place it on a baking tray greased with oil.

Step 4

Insert the tray in the oven and activate the dough rising autoprogram.

Step 5

After 30 minutes the dough should triple its original volume. Press with fingers and flatten into a round shape.

Step 6

Brush the surface with oil and sprinkle with groundede salt.

Step 7

Bake for 30 minutes with the ventilated function at 200°C.

Step 8

When ready, cut into two halves, then stuff with the ham, cheese and basil leaves and add the sliced spring onions to taste.

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