Focaccia stuffed with Bacon and stracchino
Instructions
Prepare the dough the bread kneading the two flours, lukewarm water, in which we will have dissolved yeast, oil and salt. We get a dough soft enough, pour one half in the Pan greased with oil already. Above it we put first the bacon, going to cover the entire surface, then we have fragmented stracchino with your hands.
We take the other pastas and we cover this base, going to seal the edges well. Irroriamo the bread with a little oil and spolveriamo with dried oregano and a pinch of salt. At this point leave to rise for an hour and bake in the oven already warm in 200° for 20-25 minutes (it should sizzle nicely into the surface and be cooked on the base).
Once pulled out of the oven, copriamola with a sheet of parchment paper for about ten minutes, after which, we will cut it into squares and serve warm and tasty!
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing
- For the dough:
- 300 gr. manitoba flour
- 200 gr. remilled semolina flour
- 300 gr. lukewarm water
- 25 gr. olive oil
- 1 teaspoon salt
- 1 cube of yeast (if you have more time available for the leavening will just even half)
- For the filling:
- 20 slices of smoked bacon
- 200 gr. stracchino or crescenza
- oregano and salt to the surface of focaccia
- olive oil