Focaccia des Apulia stuffed, ricotta and Parma Jam AOP
- Total time
- 2 h 20
- servings
- 1 servings
- Dish type
- Starter
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Prep
30 min
Cook
20 min
Total time
2 h 20
Ingredients
Ingredients
- 350 g 350 g of buffalo ricotta or fresh ricotta
- balsamic cream with blackberries
- 300 g 300 g Parma Jam AOP
- 600 g 600 g of flour T45
- turmeric
- 1 1 potatoes
- 1 1/2 cubes of fresh yeast
- 15 g 15 g salt
- 1 c. à soupe 1 tablespoons of sugar
- 450 g 450 g lukewarm water
- 100 g 100 g of rocket
- 100 g 100 g of shoots
- 50 g 50 g nuts
- 15 g 15 g EVO oil
- 5 g 5 g salt
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Method
- 1
For focaccia paste: peel the potato and cut into small pieces.
- 2
Mix the potato with the yeast for 1 minute.
- 3
Mix yeast, potato, sugar, a little water, flour with turmeric.
- 4
Gradually add the rest of the ingredients (last salt) and knead for a few minutes in the robot or hand.
- 5
Place the dough for at least 1h30.
- 6
Cooking the focaccia: prepare the mould with EVO oil.
- 7
Spread the focaccia.
- 8
Add a little EVO oil and some big salt.
- 9
Bake 250°C for 20-30 minutes.
- 10
For salad: cut the nuts into small pieces. Mix nuts with arugula, young shoots, EVO oil and salt.
- 11
For the focaccia stuffing: remove the focaccia from the oven and let cool well.
- 12
Start stuffing the focaccia with ricotta, salad, balsamic cream with blackberries, Parma Jam AOP.
- 13
Drew the focaccia with Parma Jam AOP over it.
Source : marmiton
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