A tasty variant: the quick soft focaccia with instant yeast, enriched with bacon, melting provola cheese, and boiled potatoes. This recipe is perfect for those who want a tasty and satisfying single dish, ideal for a casual lunch, a dinner with friends, or as a delightful appetizer.
By using instant yeast, you can achieve a soft and fragrant focaccia in less time compared to traditional methods. The bacon adds a savory note, while the provola, with its soft texture and delicate flavor, pairs perfectly with boiled potatoes, creating an irresistible contrast of textures and flavors.
This focaccia is not only delicious but also simple to make.
In just a few minutes and with a few ingredients and steps, you can serve a dish that will win everyone over.
Additionally, the option to add other cold cuts like prosciutto, speck, or salami allows you to personalize the focaccia according to your taste and that of your guests.
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- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 1/3 cup water
- 1/3 cup milk
- 9 g instant yeast for savory preparations
- 8 g salt
- 1 tsp extra virgin olive oil
- 10.5 oz provola cheese
- 2 potatoes (boiled)
- 3.5 oz bacon (sliced)
- to taste oregano
- to taste extra virgin olive oil
Tools
- Baking Pan
Steps
To prepare a delicious quick soft focaccia with instant yeast, bacon, provola, and boiled potatoes (or other cold cuts), follow these simple steps.
Pour the flour into a bowl along with the instant yeast for savory preparations. Gradually add water at room temperature, milk, salt, and oil, mixing well until you obtain a homogeneous mixture.
Transfer the mixture to a work surface and knead it vigorously until it becomes smooth and elastic. Roll out the dough with a rolling pin and then place it on a baking pan (14.5×10.2 in) previously brushed with extra virgin olive oil.
Top the dough with slices of provola, bacon, and boiled potato cut into chunks and seasoned with salt. Add oregano, rosemary, and a drizzle of extra virgin olive oil.
Bake the focaccia in a preheated static oven at 392°F and cook for 20-25 minutes, until golden and crispy on the edges. Once ready, remove the focaccia from the oven and let it cool slightly on a rack. Cut it into pieces and serve warm or at room temperature. Enjoy your meal!
Tips
To keep the focaccia soft and maintain it at its best, store it in the refrigerator. Wrap it well in plastic wrap or place it in an airtight container. When you want to enjoy it, heat it in the oven or air fryer at 356°F for about 5-10 minutes to restore the crust’s crispness.
Avoid using the microwave, as it may make it chewy.
By following these tips, you can keep the focaccia fresh and tasty even a few days after preparation.
