Forcaccia with emmental, olives and pancetta

Focaccia 32
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Usually, for dinner, I have soup, it is easy and quick to make and so simple to eat. Sometimes, soup is not enough, so I am trying to find some nice little nibble to eat.

Last time, I was running out of bread, so I decided to bake a focaccia with emmental, olives and pancetta. That is a really nice type of bread that goes deliciously with a soup. I hope you will enjoy the recipe as much as me.

  • SERVE: serveserve or serveserveserveserve
  • PREPARATION: 2h30
  • COOK: 25 minutes
  • DIFFICULTY: StarStar

What do you need?

  • 140 ml water
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 70 g pancetta
  • 70 g emmental or cheddar
  • 60 g olives
  • Mixed herbs
  • 250 g plain flour
  • 6 g dried yeast

How to do a Focaccia with emmental, olives and pancetta?

  • Put all ingredients, in order as listed above, in the bread maker (or food processor with a kneading tool) and put on the kneading program (usually 15 minutes)
  • Remove the dough from the bowl and manipulate it with hands for removing the gas
  • Shape the focaccia dough with a rolling pin and put in an oven tray (that you covered previously with a baking parchment)
  • With a razor, do some scarves on top of the focaccia (for decorative purpose)
  • With a brush spread some olives oil on the top of the bread and sprinkle some mixed herbs
  • Let rise the dough for 30 minutes in a warm environment

! For some bread maker, the kneading program doesn’t exist, only a program for kneading + rising is available, usually, it is 1h30, so this program is fine to use, the focaccia is going to be even airier

  • Preheat for 20 minutes the oven at 200°C

!  Add a ramekin of water in your oven during the preheating, that will allow having a crispier bread, as it will make steam. The ramekin needs to stay in the oven when the bread is in it.

  • Bake the focaccia d in the oven at 200°C for 25 minutes
  • Let cool down and serve it as an aperitif or along with soup

More recipe to try and enjoy:

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