Focaccia with salami soft and flavorful—I suggest saving this recipe right away! Some recipes don’t need much introduction. I love kneading; today’s recipe is very similar to the focaccia with prosciutto and taleggio; also try the focaccia with onions. The focaccia with salami is tall, golden and fragrant, one of those recipes that ends up being the absolute protagonist of the table.
The dough is the classic one—soft inside and slightly crunchy outside—generously topped with tomato passata and a generous drizzle of extra virgin olive oil. Then comes the salami, sliced, which during baking releases all its flavor, becoming slightly crisp on the surface and irresistibly savory with each bite.
It’s perfect served hot, right out of the oven, but also great cold the next day if any remains.
A no-frills recipe, like well-made things: simple, indulgent and impossible to forget. Convinced? Make it as soon as you can! And don’t forget to follow me on my social channels: Facebook Instagram and YouTube.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 257.46 (Kcal)
- Carbohydrates 37.02 (g) of which sugars 1.57 (g)
- Proteins 11.07 (g)
- Fat 8.12 (g) of which saturated 3.16 (g)of which unsaturated 2.47 (g)
- Fibers 1.19 (g)
- Sodium 677.52 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour (or farina nuvola)
- 1 cup water (≈250 ml)
- 1 2/3 tsp active dry yeast (≈20 g (≈0.7 oz) if using fresh yeast)
- 1 1/3 tbsp extra virgin olive oil
- 1 1/4 tsp sugar
- 1 2/3 tsp salt
- 2 oz salami (spicy)
- 1 cup mozzarella (torn into pieces)
- to taste tomato passata
How to make focaccia with salami
Start by placing the flour and yeast in the bowl of a stand mixer, then add the water and the sugar. Add the oil and mix, a little at a time.
Add the salt and mix again until you obtain a very hydrated dough. Let it rest in the bowl, covered, for at least 1 hour.
After the resting time, turn the dough out into a well-oiled baking dish.
Top with tomato passata and bake on the lower rack of a preheated oven at 392°F for 15 minutes.
When the time is up, remove from the oven and top with torn mozzarella and slices of salami, then
Return to the oven at 392°F for another 15 minutes.
Focaccia with salami: storage and tips.
You can store the focaccia in a food-grade plastic bag or a paper food bag to prevent air from drying it out. In summer, I recommend keeping it in an airtight container in the refrigerator.
