Focaccia Charcuterie Board
Focaccia board is an original and fun way to share a delicious appetizer with friends. The dough is incredibly soft and flavorful, and you can top it with whatever toppings you like. It’s perfect with Mutti’s Pasta Sauce with Basil, thanks to its fresh taste and full-bodied texture.
Made with Pasta Sauce with Basil
Fruity and fragrant. Rossoro tomato and Genoa DOP basil Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity, intense Rossoro Tomato is paired with Genovese Basil, a PDO ingredient grown in Genoa and known for its intense aroma and taste
4h 20 min (COOK TIME: 4h / PREP TIME: 20 min)
Easy
6 people
Ingredients
-
500
g
flour
-
375
ml
water
-
10
g
salt
-
80
ml
extra virgin olive oil
-
2
g
dried yeast
-
400
g
Mutti Pasta Sauce with Basil
-
60
g
Taggiasca olives
-
100
g
Stracciatella or Burrata cheese
(of your choice)
Share the ingredient list
Focaccia Charcuterie Board: Method
- Pour the lukewarm water into a large bowl, add the dry yeast, and stir until it has completely dissolved.
- Add the flour and mix quickly with a wooden spoon until all the flour has absorbed the water. You should obtain a rough, sticky dough.
- Pour about 40 ml of extra virgin olive oil over the surface of the dough, then cover the bowl with a clean kitchen towel.
- Leave to rest at room temperature for at least 1 hour.
- After the resting time, uncover the dough and perform 5–6 stretch-and-folds by folding the edges of the dough toward the center. Cover again and leave to rise for another hour.
- Repeat this process two more times, allowing the dough to rest for 1 hour between each set of folds.
- After the final resting time following the third set of folds, transfer the dough to a baking tray lined with well-oiled baking paper. Gently stretch it out with your fingertips until it is evenly spread across the tray.
- Cover again and leave to rest for another hour.
- Drizzle the surface of the dough with a little extra virgin olive oil, then press your fingertips into the dough to create the classic focaccia dimples.
- Place three small ovenproof bowls onto the dough, pressing them down gently to create wells, then fill them with dried legumes to keep them in place during baking.
- Sprinkle the surface with coarse salt and bake in a preheated oven at 230 °C for about 20 minutes, or until the focaccia is golden brown.
- Once baked, let the focaccia cool for about 10 minutes.
- Remove the bowls and fill the wells with Mutti Pasta Sauce with Basil, Taggiasca olives, and stracciatella cheese. Slice the focaccia and enjoy!
