Here is the second recipe in collaboration with our Tuscan friend Alessio Da Prato, Chef Ambassador of Acetaia Sereni and co-owner of Toscana Saporita
This focaccia is made with a long fermentation process to obtain maximum flavor and lightness. The dough is based on a pizza dough method with 68% hydration, using a refractory pizza stone for home cooking.
Ingredients for the dough:
- 450 g of type 2 flour
- 50 g of wholemeal spelt flour
- 500 g of type 00 flour
- 600 g of water (part 1)
- 80 g of water (part 2)
- 25 g of salt
- 4 g of fresh yeast
- 20 g of Extra Virgin Olive Oil
First dough: in a bowl with a hook combine the flours, yeast and 600 g of water (part 1) and mix at low speed for 10 minutes until combined. Second dough: add the salt and the remaining 80 g of water (part 2). Mix at speed 3 for another 10 minutes until the dough becomes smooth and elastic. Slowly add the Extra Virgin Olive Oil and mix for other 3 minutes.
Dough fermentation: Transfer the dough to a container, cover with a lid and let it rest at room temperature for approx. 40-60 minutes. Cold fermentation: Place the dough in the refrigerator and let it rise for 48 hours. Remove the dough from the refrigerator, shape it as desired and let it rest for 2 hours at room temperature.
Preheat the oven to 525 °F (275 °C) or as high as possible, with a pizza stone inside, for at least 45 minutes. Prepare the dough for baking: make dimples on the surface of the focaccia with your fingertips, drizzle with Extra Virgin Olive Oil and sprinkle with salt. Bake: Transfer the focaccia to the baking stone and bake for 10-12 minutes, or until golden and crispy.
Garnish with toppings:
- Mortadella (thinly sliced)
- Buffalo mozzarella bites
- Chopped pistachios
- Extra-old Traditional Balsamic Vinegar DOP by Acetaia Sereni
Once the focaccia has cooled slightly, garnish it with mortadella, buffalo mozzarella and chopped pistachios. Finish with a drizzle of Acetaia Sereni Extra-Old Traditional Balsamic Vinegar DOP, for a perfect balance of creaminess, crunchiness and acidity.
