Trip To Modena Recipe
Focaccia, Mortadella, Buffalo Ricotta, Balsamic Vinegar VM
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Ingredients
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Focaccia
Toppings
Method
Focaccia Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix to form a dough.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape Focaccia
After the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch and press the dough to fit the sheet, making dimples with your fingers.
- 6
Add Toppings
Drizzle olive oil on top of the dough, sprinkle with fresh rosemary and coarse sea salt. Let it rise again for another 20 minutes.
- 7
Bake
Preheat the oven to 425°F (220°C) and bake the focaccia for 20-25 minutes until golden brown. Remove from the oven and let it cool slightly.
Assembly
- 8
Prepare Toppings
Slice the mortadella into thin pieces and set aside. Scoop the buffalo ricotta into a serving bowl.
- 9
Serve
Cut the focaccia into squares or rectangles. Serve with slices of mortadella, a dollop of buffalo ricotta, and a drizzle of balsamic vinegar on top.
