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.
Enjoy this gourmet focaccia with a glass of chilled Lambrusco for an authentic Modenese experience!
Feeling curious?
As always, we look forward to seeing you come and taste our Balsamic Vinegars during on of the experiences we offer here at Acetaia Sereni!
