Take a taste of Toscana. Prosciutto Toscano DOP and Pecorino Toscano DOP pair perfectly in this brilliantly simple panino, layered on fluffy focaccia with sea salt, rosemary and olive oil. Their delicate flavors shine between two layers of housemade focaccia, an Eataly classic. The focaccia takes time, but it is worth the effort.
Ingredients
For the focaccia
- 500 grams Mulino Marino Organic "0" Flour
- 8 grams fresh yeast
- 50 grams extra virgin olive oil (for the dough)
- 15 grams sea salt
- 15 grams extra virgin olive oil (for the pan)
- 250 ml water and 100 ml water
For the salamoia (brine)
- 100 grams extra virgin olive oil
- 50 ml water
- 5 grams sea salt
- 2 sprigs fresh rosemary
For the filling
- Consorzio 24 Month Prosciutto Toscano DOP
- Pecorino Toscano DOP, shaved
How to make Prosciutto Toscano DOP and Pecorino Toscano DOP on Focaccia
- In a medium bowl, mix the flour, fresh yeast, extra virgin olive oil (for the dough) and 250 ml of water until fully incorporated. Take the dough out of the bowl and knead on a clean surface until it starts to smooth out, then flatten it into a rectangle. Have the 100 ml of water weighed out separately and ready for the next step.
- Evenly sprinkle the salt across the surface, along with a few drops of water to help dissolve it, then knead to fully incorporate. Transfer the dough back into the bowl and add the remaining water in 3 additions, kneading until smooth each time. This takes 5 to 10 minutes. Transfer the dough to a clean, oiled bowl and cover with plastic wrap or a damp kitchen towel.
- Let rest for roughly 2½ hours in a cool, enclosed space. During the rise, the dough needs a series of folds to build strength. Fold it 3 times — at 30 minutes, 1 hour and 1½ hours into the rising time. To fold, take each corner of the dough one at a time and fold it into the opposite corner, tightening the ball of dough into itself. Replace the cover on the bowl and continue to let rise.
- Once the dough has doubled in size, turn it onto a large floured cutting board and press it lightly into a rectangle. Fold the short sides of the rectangle in to meet directly in the center (this is the seam), then flip the dough over so the smooth side is up and the seam is down.
- Cover with plastic wrap and rest for 20 minutes. Then remove the cover and drizzle the extra virgin olive oil (for the pan) lightly on half a sheet pan, spreading it around with your fingers. Leave your hands oily so you can work with the dough easily.
- Drop the dough, seam side down, into the center of the pan, lightly pressing with your oiled hands to center it. Cover with plastic wrap and let rest for 1 hour.
- After 1 hour, uncover and stretch the dough, grabbing from underneath to pull it to the edges. If the dough is tight and resists stretching, wait another 20 minutes with the dough covered. Once the dough is stretched to the edges of the pan, cover and rest for 1 hour.
- Preheat the oven to 500°F (260°C).
- Uncover the dough and make sure it reaches the edges of the pan, restretching any areas that are not fully stretched. Whisk the salamoia well to emulsify. Pour it onto the dough and spread with your fingers to cover evenly.
- With both hands, working from top to bottom, press down with your fingertips into the dough to create dimples for the salamoia to pool in. Pick sprigs of rosemary from their stems and sprinkle on the focaccia.
- Bake the focaccia now, or let it proof for up to an hour to rise more. Bake for approximately 20 minutes, or until golden brown.
- Slice the focaccia and fill with paper-thin slices of 24 Month Prosciutto Toscano DOP and shavings of Pecorino Toscano DOP.
Tips
About the salamoia
Salamoia, or brine, is a mixture of olive oil, water and sea salt, and the traditional topping for Genovese focaccia. When ladled over the focaccia, it pools in the dimples on the surface of the dough. In the oven, the olive oil creates a golden brown, crisp crust, and the water evaporates from the dimples to leave soft areas, creating the characteristic soft and crunchy textures.
