Focaccia des Apulia stuffed, ricotta and Parma Jam AOP

Ingredients

For 1 servings

• •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

Method

1. 1.For focaccia paste: peel the potato and cut into small pieces.
2. 2.Mix the potato with the yeast for 1 minute.
3. 3.Mix yeast, potato, sugar, a little water, flour with turmeric.
4. 4.Gradually add the rest of the ingredients (last salt) and knead for a few minutes in the robot or hand.
5. 5.Place the dough for at least 1h30.
6. 6.Cooking the focaccia: prepare the mould with EVO oil.
7. 7.Spread the focaccia.
8. 8.Add a little EVO oil and some big salt.
9. 9.Bake 250°C for 20-30 minutes.
10. 10.For salad: cut the nuts into small pieces. Mix nuts with arugula, young shoots, EVO oil and salt.
11. 11.For the focaccia stuffing: remove the focaccia from the oven and let cool well.
12. 12.Start stuffing the focaccia with ricotta, salad, balsamic cream with blackberries, Parma Jam AOP.
13. 13.Drew the focaccia with Parma Jam AOP over it.