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Ingredients
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Bresaola Salad
Focaccia
Method
Bresaola Salad Preparation
- 1
Prepare the Salad
In a large bowl, combine the fresh sorrel leaves, bresaola slices, lemon juice, olive oil, salt, and black pepper. Gently toss to combine and ensure the sorrel and bresaola are well coated with the dressing.
Focaccia Preparation
- 2
Make the Dough
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Gradually add the warm water and olive oil, mixing until a sticky dough forms.
- 3
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Shape the Focaccia
Once the dough has risen, punch it down and transfer it to a baking tray lined with parchment paper. Gently stretch the dough to fit the tray and use your fingers to create dimples all over the surface.
- 5
Add Toppings
Drizzle some olive oil over the top and sprinkle with fresh rosemary if using. Let it rise again for about 20-30 minutes.
- 6
Bake the Focaccia
Preheat the oven to 220°C (430°F). Bake the focaccia for 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.
