Method

1

Stir well yeast into water till dissolved, then add flour a little at the time till combined. Add salt and cooked potatoes and stir well till combined.

2

Spread evenly onto an oven tray 4 tbs of extra virgin olive oil, then gently transfer the focaccia mix into the tray. Scattered on top the rainbow olives cheeks. Allow for focaccia dough to double in size (1-2hrs).

3

Pre heat oven at 220c. Drizzle some extra virgin olive oil on top of the focaccia then cooks for 30-35min, remove from oven. Whisk 30ml of water to 90ml of oil till emulsified and immediately brush the liquid on top of the focaccia, then add sea salt. Allow cooling.

4

Cut the focaccia in half-length way, and on the bottom part spread mayonnaise and olive taponade, the lay salad leaves, mozzarella, Prosciutto di Parma and ‘Panino Mix’.

5

Cut into 6 or 8 pieces and serve.

Prep Time30 minsCook Time25 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 320 water (bottle water for better result)
 330 g GF flour, ( Caputo brand)
 7 g dry yeast
 12 g salt
 100 g potato cooked and mashed
 20 ml extra virgin olive oil + 100ml for cooking
 200 g Sandhurst Fine Foods Panino Mix
 100 g Sandhurst Fine Foods Rainbow olives, olive cheeks cut
 100 g Sandhurst Fine Foods olive taponade
 200 g Mayonnaise
 2 g Vannella Cheese Buffalo Mozzarella, sliced
 50 g mixed leaves, washed
 Salt & Pepper

Ingredients

 320 water (bottle water for better result)
 330 g GF flour, ( Caputo brand)
 7 g dry yeast
 12 g salt
 100 g potato cooked and mashed
 20 ml extra virgin olive oil + 100ml for cooking
 200 g Sandhurst Fine Foods Panino Mix
 100 g Sandhurst Fine Foods Rainbow olives, olive cheeks cut
 100 g Sandhurst Fine Foods olive taponade
 200 g Mayonnaise
 2 g Vannella Cheese Buffalo Mozzarella, sliced
 50 g mixed leaves, washed
 Salt & Pepper

Directions

1

Stir well yeast into water till dissolved, then add flour a little at the time till combined. Add salt and cooked potatoes and stir well till combined.

2

Spread evenly onto an oven tray 4 tbs of extra virgin olive oil, then gently transfer the focaccia mix into the tray. Scattered on top the rainbow olives cheeks. Allow for focaccia dough to double in size (1-2hrs).

3

Pre heat oven at 220c. Drizzle some extra virgin olive oil on top of the focaccia then cooks for 30-35min, remove from oven. Whisk 30ml of water to 90ml of oil till emulsified and immediately brush the liquid on top of the focaccia, then add sea salt. Allow cooling.

4

Cut the focaccia in half-length way, and on the bottom part spread mayonnaise and olive taponade, the lay salad leaves, mozzarella, Prosciutto di Parma and ‘Panino Mix’.

5

Cut into 6 or 8 pieces and serve.

GF Olive focaccia with Prosciutto di Parma, rainbow olives, olive taponade, buffalo mozzarella, panino mix
IngredientsDirections