Focaccia Stuffed With Taleggio And Pancetta

Name: Focaccia Stuffed With Taleggio And Pancetta
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 12 servings freshly ground black pepper; 12 servings bread flour; 12 servings extra virgin olive oil; 12 servings fresh yeast; 12 servings pancetta; 12 servings salt; 12 servings flake sea salt; 12 servings taleggio cheese

Focaccia Stuffed With Taleggio And Pancetta

Focaccia Stuffed With Taleggio And Pancetta might be just the side dish you are searching for. One serving contains 295 calories, 8g of protein, and 27g of fat. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of yeast, flake sea salt, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 4 hours and 25 minutes.

Instructions

If using fresh yeast, put the yeast, flour and 1 1/3 cups of cold water in the bowl of a stand mixer. If using active dry yeast, put 1 1/3 cups warm tap water (about 110ºF) in the bowl of a stand mixer, mix in the yeast and let stand for 5 minutes until foamy; then add the flour.Using the dough hook, mix on low speed for 2 to 3 minutes. Switch to medium speed, add the salt and stream in the olive oil.

Ingredients you will need

Yeast

Fresh Yeast

Olive Oil

Dough

All Purpose Flour

Water

Salt

Equipment you will use

Stand Mixer

Bowl

Mix until the dough is smooth and silky, about 10 minutes.

Ingredients you will need

Dough

Transfer the dough to an oiled bowl and let rise in a warm spot until doubled in bulk, about 1 hour.Oil a half-sheet pan (an 11 x 14-inch rimmed baking sheet), and then punch down the dough and turn it out onto the oiled pan. Fold the dough over itself in thirds, and let rise in a warm spot for 30 minutes. Punch down the dough, fold it over itself in thirds again and let rise in a warm spot for another 30 minutes.

Ingredients you will need

Dough

Punch

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Frying Pan

Cut the dough in half and press half of the dough into the baking sheet so it is about 1/4 inch thick.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Roll up the pressed out dough and set aside. Re-oil the pan and press the other half of the dough into the pan so it is about 1/4-inch thick. Scatter the cheese and pancetta over the dough in the pan, leaving a 1/4-inch border around the edge. Unroll the other half of the dough over the cheese and pancetta and pinch the edges to seal. Dimple the surface all over with your fingertips and let rise in a warm spot for 30 minutes.Preheat the oven to 500°F. Turn on convection if possible.

Ingredients you will need

Pancetta

Cheese

Dough

Roll

Cooking Oil

Equipment you will use

Oven

Frying Pan

Drizzle the top of the focaccia with olive oil and sprinkle on the flaked salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Olive Oil

Focaccia

Salt

Bake until golden brown, 20 to 25 minutes.

Equipment you will use

Oven

Let cool in the pan on a wire rack and cut into 3-inch squares.

Equipment you will use

Wire Rack

Frying Pan

Serve warm or at room temperature.Try out these Italian recipes on Food Republic:Mini Focaccia With Tapenade Recipe

Ingredients you will need

Focaccia

Tapenade

Italian 101: Traditional Antipasto Recipe

Italian Meat Pie Recipe

Ingredients you will need

Meat

Equipment

Ingredients

Servings:

12servings

freshly ground black pepper 12servings

bread flour 12servings

extra virgin olive oil 12servings

fresh yeast 12servings

pancetta 12servings

salt 12servings

flake sea salt 12servings

taleggio cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione. It has 4.4 out of 5 stars and a bottle costs about 60 dollars.