Method
Mix yeast in a large bowl with water, add flour and start mixing with your hands. Add potato and salt and knead for 2-3 minutes, add oil and keep kneading till all mixed in. Allow focaccia dough to proof in a warm place for 1-1.5 hours.
Stretch focaccia dough onto a pre-oiled oven tray, maintaining the focaccia thickness of 1cm. Add a little olive oil on the surface and gently use your finger tips to poke small holes onto the focaccia surface. Add cherry tomatoes to the top of the focaccia.
Cover with cling wrap and allow to proof till double in size (45 min-1 hr) and preheat oven at 200°C.
Season the tomatoes with a pinch of salt, do not season the tomatoes until this stage. Drizzle more oil on top of the focaccia surface and spray a little water on top.
Cook in the oven for 18-20 till golden.
Remove the focaccia from the oven, mix 1 tablespoon water to 3 tablespoons olive oil until emulsified. Brush over the focaccia and sprinkle a pinch of salt. Allow to rest for at least 5 minutes before slicing.
When ready, slice the focaccia in half (lengthwise) and then start layering the ingredients Prosciutto di Parma, stracciatella cheese and tomato chilli and basil jam. Cut focaccia into any size of your liking and serve.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Mix yeast in a large bowl with water, add flour and start mixing with your hands. Add potato and salt and knead for 2-3 minutes, add oil and keep kneading till all mixed in. Allow focaccia dough to proof in a warm place for 1-1.5 hours.
Stretch focaccia dough onto a pre-oiled oven tray, maintaining the focaccia thickness of 1cm. Add a little olive oil on the surface and gently use your finger tips to poke small holes onto the focaccia surface. Add cherry tomatoes to the top of the focaccia.
Cover with cling wrap and allow to proof till double in size (45 min-1 hr) and preheat oven at 200°C.
Season the tomatoes with a pinch of salt, do not season the tomatoes until this stage. Drizzle more oil on top of the focaccia surface and spray a little water on top.
Cook in the oven for 18-20 till golden.
Remove the focaccia from the oven, mix 1 tablespoon water to 3 tablespoons olive oil until emulsified. Brush over the focaccia and sprinkle a pinch of salt. Allow to rest for at least 5 minutes before slicing.
When ready, slice the focaccia in half (lengthwise) and then start layering the ingredients Prosciutto di Parma, stracciatella cheese and tomato chilli and basil jam. Cut focaccia into any size of your liking and serve.
