{"id":5419,"date":"2025-02-18T14:37:18","date_gmt":"2025-02-18T14:37:18","guid":{"rendered":"https:\/\/acetaiasereni.com\/?p=5419"},"modified":"2026-02-23T15:53:31","modified_gmt":"2026-02-23T15:53:31","slug":"gourmet-focaccia-traditional-balsamic","status":"publish","type":"post","link":"https:\/\/acetaiasereni.com\/en\/recipes\/gourmet-focaccia-traditional-balsamic\/","title":{"rendered":"Gourmet Focaccia with Traditional Balsamic of Modena DOP"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"5419\" class=\"elementor elementor-5419\" data-elementor-post-type=\"post\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-c1b953b e-flex e-con-boxed e-con e-parent\" data-id=\"c1b953b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-0a3a246 e-con-full e-flex e-con e-child\" data-id=\"0a3a246\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3f96212 elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-pagination-position-inside elementor-widget elementor-widget-slides\" data-id=\"3f96212\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;both&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:5000,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;,&quot;transition_speed&quot;:500}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Slides\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-3298b32 swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg\" role=\"img\" aria-label=\"focaccia bianca 5\"><\/div><div class=\"elementor-background-overlay\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><div class=\"elementor-slide-heading\">Gourmet Focaccia with Traditional Balsamic Vinegar of Modena DOP<\/div><div class=\"elementor-slide-description\">Gourmet White Focaccia with Mortadella, Buffalo Mozzarella, Pistachios and Extra-Old Traditional Balsamic Vinegar of Modena DOP<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fad9970 elementor-widget elementor-widget-heading\" data-id=\"fad9970\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">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<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-601d8f8 elementor-widget elementor-widget-text-editor\" data-id=\"601d8f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This focaccia is made with a <strong>long fermentation process<\/strong> to obtain maximum flavor and lightness. The dough is based on a <strong>pizza dough method with 68% hydration<\/strong>, using a <strong>refractory pizza stone<\/strong> for home cooking.<\/p><p><span style=\"text-decoration: underline;\"><strong>Ingredients for the dough<\/strong>:<\/span><\/p><ul><li style=\"text-align: left;\">450 g of type 2 flour<\/li><li style=\"text-align: left;\">50 g of wholemeal spelt flour<\/li><li style=\"text-align: left;\">500 g of type 00 flour<\/li><li style=\"text-align: left;\">600 g of water (<strong>part 1<\/strong>)<\/li><li style=\"text-align: left;\">80 g of water (<strong>part 2<\/strong>)<\/li><li style=\"text-align: left;\">25 g of salt<\/li><li style=\"text-align: left;\">4 g of fresh yeast<\/li><li style=\"text-align: left;\">20 g of Extra Virgin Olive Oil<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-2b2a0b7 e-flex e-con-boxed e-con e-parent\" data-id=\"2b2a0b7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-df89be2 e-con-full e-flex e-con e-child\" data-id=\"df89be2\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-662825f elementor-widget elementor-widget-text-editor\" data-id=\"662825f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>First dough<\/strong>: in a bowl with a hook combine the flours, yeast and 600 g of water (<strong>part 1<\/strong>) and mix at low speed for 10 minutes until combined. <strong>Second dough<\/strong>: add the salt and the remaining 80 g of water (<strong>part 2<\/strong>). Mix at speed 3 for another 10 minutes until the dough becomes smooth and elastic. Slowly add the <strong>Extra Virgin Olive Oil<\/strong> and mix for other 3 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dc24068 elementor-widget elementor-widget-text-editor\" data-id=\"dc24068\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>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 <strong>refrigerator<\/strong> 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a0ee4e2 elementor-widget elementor-widget-text-editor\" data-id=\"a0ee4e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Preheat the oven<\/strong> to 525 \u00b0F (275 \u00b0C) or <strong>as high as possible<\/strong>, with a<strong> pizza stone inside<\/strong>, for at least 45 minutes. Prepare the dough for baking: <strong>m<\/strong><strong>ake dimples on the surface of the focaccia with your fingertips<\/strong>, drizzle with Extra Virgin Olive Oil and sprinkle with salt. Bake: Transfer the focaccia to the baking stone and <strong>bake for 10-12 minutes<\/strong>, or until golden and crispy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-7f81ada e-flex e-con-boxed e-con e-parent\" data-id=\"7f81ada\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-aa9abb7 e-con-full e-flex e-con e-child\" data-id=\"aa9abb7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0e18e86 elementor-widget elementor-widget-text-editor\" data-id=\"0e18e86\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong>Garnish with toppings<\/strong>:<\/span><\/p><ul><li>Mortadella (thinly sliced)<\/li><li>Buffalo mozzarella bites<\/li><li>Chopped pistachios<\/li><li>Extra-old Traditional Balsamic Vinegar DOP by Acetaia Sereni<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1faed48 elementor-widget elementor-widget-text-editor\" data-id=\"1faed48\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\">Once the focaccia has <strong>cooled<\/strong> slightly, garnish it with <strong>mortadella<\/strong>, <strong>buffalo mozzarella<\/strong> and <strong>chopped pistachios<\/strong>. Finish with a drizzle of Acetaia Sereni <strong>Extra-Old Traditional Balsamic Vinegar DOP<\/strong>, for a perfect balance of creaminess, crunchiness and acidity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-f2762b1 e-con-full e-flex e-con e-child\" data-id=\"f2762b1\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-37b2091 elementor-widget elementor-widget-image\" data-id=\"37b2091\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1593\" height=\"1033\" src=\"https:\/\/acetaiasereni.com\/wp-content\/uploads\/2025\/02\/focaccia-bianca-5-scaled-e1760690040168.jpg\" class=\"attachment-full size-full wp-image-9166\" alt=\"\" srcset=\"https:\/\/acetaiasereni.com\/wp-content\/uploads\/2025\/02\/focaccia-bianca-5-scaled-e1760690040168.jpg 1593w, https:\/\/acetaiasereni.com\/wp-content\/uploads\/2025\/02\/focaccia-bianca-5-scaled-e1760690040168-300x195.jpg 300w, https:\/\/acetaiasereni.com\/wp-content\/uploads\/2025\/02\/focaccia-bianca-5-scaled-e1760690040168-1024x664.jpg 1024w, https:\/\/acetaiasereni.com\/wp-content\/uploads\/2025\/02\/focaccia-bianca-5-scaled-e1760690040168-768x498.jpg 768w, https:\/\/acetaiasereni.com\/wp-content\/uploads\/2025\/02\/focaccia-bianca-5-scaled-e1760690040168-1536x996.jpg 1536w\" sizes=\"(max-width: 1593px) 100vw, 1593px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a916305 e-flex e-con-boxed e-con e-parent\" data-id=\"a916305\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7f74b5e elementor-widget elementor-widget-heading\" data-id=\"7f74b5e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Enjoy this gourmet focaccia with a glass of chilled Lambrusco for an authentic Modenese experience!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a3a7851 e-flex e-con-boxed e-con e-parent\" data-id=\"a3a7851\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a710feb elementor-widget elementor-widget-eael-cta-box\" data-id=\"a710feb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-cta-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"eael-call-to-action cta-flex bg-lite cta-preset-1\">\n\t    <div class=\"content\">\n            <h2 class=\"title eael-cta-heading\">Feeling curious?<\/h2><p>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!<\/p>\t    <\/div>\n\t    <div class=\"action\">\n\t        <a href=\"https:\/\/fareharbor.com\/embeds\/book\/acetaiasereni\/?full-items=yesBook%20now!\/a\" class=\"cta-button cta-preset-1  \">Join us<\/a>\t    <\/div>\n\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Here is the second recipe in collaboration with our Ambassador Chef Alessio Da Prato: gourmet white focaccia leavened for 48 hours with mortadella, buffalo mozzarella, pistachios and Traditional Balsamic Vinegar of Modena DOP Extravecchio by Acetaia Sereni<\/p>\n","protected":false},"author":2,"featured_media":8769,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2667],"tags":[1533,97,35,181,1474,1534,1557,467,40,1558,762,1559,1560,111,1561,1562,980,1563,1564,1539,1542,1567,1568,167,1569,1570,114,41,1548,102,1572,1573,1552,1575,690,1576,1577,1490,1578,611,1579,221,187],"class_list":["post-5419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-1533","tag-acetaia-sereni","tag-aceto-balsamico","tag-acidity","tag-alessio-da-prato","tag-ambassador","tag-authentic","tag-balance","tag-balsamic-vinegar","tag-buffalo-mozzarella","tag-chef","tag-crunchiness","tag-domestic-oven","tag-dop-en","tag-dough","tag-evo-oil","tag-experience","tag-extra-vecchio","tag-first-dough","tag-focaccia","tag-gourmet","tag-homemade","tag-humidity","tag-lambrusco","tag-leavening","tag-long-leavening","tag-marano-sul-panaro","tag-modena","tag-mortadella","tag-olio-evo","tag-oven","tag-pistachios","tag-pizza","tag-refractory-stone","tag-salt","tag-second-dough","tag-tasty-tuscany","tag-toscana-saporita","tag-traditional","tag-water","tag-white-focaccia","tag-wine-en","tag-yeast"],"acf":[],"yoast_head":"<!-- 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