Chestnut Focaccia with Spicy Ventricina Salami
"Indulge in our chestnut focaccia, an unforgettable taste experience! Imagine the fragrance of freshly baked bread meeting the bold flavor of spicy ventricina salami and the delicacy of stracciatella cheese, enriched with fresh mushrooms. This focaccia with mushrooms and stracciatella, simple and quick to prepare, is perfect for a delicious dinner or an aperitif with friends: try it now!"
Dietary Information
Servings:
- 1
To prepare the chestnut focaccia with spicy ventricina salami, start with the focaccia dough: in a bowl, pour the two flours 1. Crumble the yeast into the water at room temperature 2 and mix to dissolve it 3.
- 2
Pour the dissolved yeast in water over the flours 4, then mix with a wooden spoon 5, without kneading, until the dough seems compact 6.
- 3
Cover with plastic wrap or a cloth 7 and let it rest for 45 minutes at room temperature. Clean the champignon mushrooms 8 and cut them into not too thin slices 9.
- 4
In a pan, heat the oil with garlic and chili pepper 10, then pour in the mushrooms 11, salt, pepper 12 and cook for about 5 minutes.
- 5
Remove the garlic clove 13 and once cooked, set them aside 14. Retrieve the dough and add the salt 15.
- 6
Proceed by bringing the outer edges inwards 16, so as to form a more compact and smooth dough 17; cover again 18 and let it rise for 45 minutes.
- 7
After the time has elapsed, add the oil 19 and proceed as in the previous step 20 21. Let it rise for 45 minutes or until doubled in volume.
- 8
Once doubled 22, transfer the dough to the oiled work surface 23, fold the dough 24 and form an elongated loaf.
- 9
Place it in an oiled 30x40 pan 25, cover with plastic wrap and let it double for 30 minutes 26, always at room temperature. After this time, with your fingertips, crush the dough until it uniformly covers the pan 27.
- 10
Season with rosemary 28, boiled chestnuts 29 and oil 30.
- 11
Season with Maldon salt 31. Bake in a preheated static oven for 25 minutes at 230°, on the bottom shelf of the oven 32. Remove from the oven 33 and let it cool completely at room temperature.
- 12
Cut the focaccia in half with a serrated knife 34, then fill it with the spicy ventricina salami 35 36.
- 13
Continue with the stracciatella 37 and the sautéed mushrooms 38. Close with the top layer of the focaccia 39.
- 14
The focaccia is ready 40: you can cut it into slices, we have obtained 12 41. Your chestnut focaccia with spicy ventricina salami is ready to be enjoyed 42!
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