Mortadella And Focaccia Recipe
housemade focaccia, sun dried tomatoes, pesto & mortadella
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Ingredients
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Focaccia
Toppings
Method
Focaccia Preparation
Activate Yeast
In a small bowl, combine warm water (110°F/43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until frothy.
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
Combine Ingredients
Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Stir until a dough begins to form.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare for Baking
Preheat the oven to 425°F (220°C). Punch down the risen dough and spread it into a greased baking sheet, pressing it out to the edges.
Add Toppings
Drizzle olive oil over the dough, sprinkle with fresh rosemary, and use your fingers to create dimples all over the surface.
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.
Assembling the Dish
Prepare Toppings
While the focaccia is cooling, chop the sun-dried tomatoes if they are not already chopped.
Layer Ingredients
On a slice of focaccia, spread a layer of pesto, followed by a few slices of mortadella and a sprinkle of sun-dried tomatoes.
Finish and Serve
Top with another slice of focaccia, cut into portions, and serve immediately.