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Focaccia with Olives, Pancetta and Karst Dry Cured Neck

A very popular and simple version of bread that goes well with cured meats and a good glass of wine

Ingredients

Pancetta Sliced

3 packs

white flour

500 g

water

370 g

fresh yeast

5 g

salt

10 g

black olives

150 g

olive oil

INGREDIENTS IN PICTURE

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Process

1

In a bowl, mix flour, water, salt and yeast and knead a smooth dough, which should rise at room temperature in a covered bowl for about 3 hours.

2

Roll out the dough on the work surface, flatten it slightly, then fold the outer edges towards the center in order to obtain a firm ball, which is returned to the container for leavening.

3

Place the dough in a covered container in the refrigerator for 12-24 hours. Leavening in the refrigerator can be omitted, but in this case the leavening at room temperature has to be prolonged.

4

Line a tray with baking paper and place the leavened dough on top, sprinkle it a little with olive oil and spread it over the entire baking sheet.

5

Push the olives into dough and leave it to rise for about 20 minutes, then put in a preheated oven at 220 °C for 20-30 minutes.

6

Wait for it to cool down a bit, then cut it into smaller pieces and serve with slices of Pancetta and Karst Dry Cured Neck.