Stuffed Apulian Focaccia, Ricotta and PDO Parma Ham

Ingredients

1 serving

• 350 g buffalo ricotta or fresh ricotta
• blackberry balsamic glaze
• 300 g Parma Ham PDO
• 600 g T45 flour
• turmeric
• 1 potato
• 1/2 cube fresh yeast
• 15 g salt
• 1 tablespoon sugar
• 450 g lukewarm water
• 100 g arugula
• 100 g mixed baby greens
• 50 g walnuts
• 15 g EVOO
• 5 g salt

Steps

1. 1

   For the focaccia dough: peel the potato and cut it into small pieces.

2. 2

   Blend the potato with the yeast for 1 minute.

3. 3

   Mix the yeast, potato, sugar, a little water, and flour with turmeric.

4. 4

   Gradually add the remaining ingredients (salt last) and knead for a few minutes in a food processor or by hand.

5. 5

   Let the dough rest for at least 1 hour and 30 minutes.

6. 6

   Baking the focaccia: prepare the pan with EVO oil.

7. 7

   Spread out the focaccia dough.

8. 8

   Add a little EVO oil and some coarse salt.

9. 9

   Bake in the oven at 250°C for 20-30 minutes.

10. 10

    For the salad: chop the walnuts into small pieces. Mix the walnuts with the arugula, mixed greens, EVO oil, and salt.

11. 11

    For the focaccia filling: take the focaccia out of the oven and let it cool completely.

12. 12

    Start filling the focaccia with ricotta, salad, blackberry balsamic cream, and PDO Parma Ham.

13. 13

    Garnish the focaccia with PDO Parma Ham on top.