difficulty
Media
preparation
60 Min
cooking
15 Min
servings for
4
products
ingredients
- 2 cucchiaini di colatura di alici
- 300 g di farina tipo 1
- 300 ml di acqua a temperatura ambiente
- 5 g di sale
- 1 cucchiaio di olio evo bio
- 15 olive nere
products
Preparation
On the left, the ingredients for the base dough; below, the instructions for the biga (pre-dough):
– 130 g fresh sourdough starter
– 100 g type 00 flour
– 100 ml milk
For the topping:
– 5 ratte potatoes
– 100 g smoked Cilento buffalo provola
– 30 g Provolone del Monaco DOP
– black pepper
– smoked salt
– 20 g dried porcini mushrooms
– 1 teaspoon of colatura di alici
To make the olive focaccia with potatoes and smoked provola, begin by preparing the biga (pre-dough) by combining the milk, fresh sourdough starter and flour. Leave to rest for 4–6 hours. We recommend resting the biga overnight for an even softer, more flavourful sourdough focaccia.
Take half the flour from the base dough and mix with the water. Leave the mixture to rest for 30 minutes. After this time, add the biga (pre-dough), the olives previously cut into small pieces and combine. Knead continuously for 5 minutes.
Add to the focaccia dough the remaining flour, salt, oil and colatura. Work by hand for at least 20 minutes. The secret to a focaccia like this is to slap the dough on the work surface several times, and not to add too much extra flour.
Leave the dough to prove again for 6–8 hours. Use the warmth of the switched-off oven light to help the dough rise. Once the time has passed and the dough has tripled in volume, spread it onto a baking tray, working it with the palm and fingers to create small indentations, as in Genoese and Apulian focaccia. Then mist the surface with water using a spray bottle.
At this point, add the topping — in this case very thinly sliced potatoes, then the smoked Cilento buffalo provola and finely grated Provolone del Monaco di Sorrento, and finally the colatura.
Bake the olive focaccia with potatoes and smoked provola for 15 minutes at 180°C on fan setting. Once baked, dust the focaccia with smoked black salt and dried porcini powder blended in a mixer.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
