5-grain Focaccia with Cooked Ham and Pea Cream

To prepare the 5-grain focaccia with cooked ham and pea cream, start with the dough: insert the 5-grain flour 1, the manitoba flour 2, and the crumbled yeast 3 into a planetary mixer equipped with a hook.

Pour in the malt 4 and half of the water 5. Start kneading at medium-low speed, adding the remaining water little by little. When all the water has been absorbed and the dough is well strung, add the oil in a thin stream 6.

Finally, add the salt 7. Knead for another 5 minutes 8, then transfer to the work surface. Give 2 folds 9.

Cover with the bowl 10 and let it rest for 10 minutes. Then repeat the 2 folds 11 and the rest of 10 minutes for a total of 3 times, then put the dough in an oiled bowl 12, cover with plastic wrap and let it rise at room temperature for about 30 minutes, then transfer the bowl to the refrigerator for 8 hours.

Meanwhile, take care of the pea cream: remove the peas from the pod 13 and collect them in a bowl 14. Clean and chop the onion 15.

In a pan, heat a drizzle of oil, add the onion 16, salt and stew over medium-low heat for about 5 minutes. Add the peas 17 and sauté everything together for 3 minutes, then lower the heat, cover with a lid 18 and continue cooking for another 10 minutes.

Once the peas are well stewed 19, transfer them to a jug, then add the cream 20 and the water 21.

Blend with an immersion blender 22 until you get a cream 23. After the rising time, take the dough from the refrigerator 24.

Grease a baking pan 25, we used a flared pan that measures 22 cm in diameter at the bottom and 26 cm at the edge. Remove the dough from the bowl, form a loaf 26 and transfer it to the pan 27.

Spread the dough well with your fingers 28. Let it rise again until doubled, about 30 minutes at room temperature. Then pour the oil 29 and poke holes in the dough with your fingertips 30. Bake in a preheated static oven at 240° for 20 minutes.

Once cooked, take it out of the oven and let it cool 31. Transfer the focaccia to a cutting board and divide it into 6 wedges 32. Retrieve the pea cream, transfer it to a pastry bag without a nozzle and squeeze tufts on the focaccia wedges 33.

Complete by placing the slices of ham on the surface 34 and the flakes of pecorino cheese 35. The 5-grain focaccia with cooked ham and pea cream is ready to be enjoyed 36!