Focaccia with salami — soft and full of flavor; 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, and try the onion focaccia too. The salami focaccia is tall, golden and fragrant — one of those recipes that becomes the undisputed centerpiece of the table.
The dough is the classic one: soft inside and slightly crispy outside, generously topped with tomato passata and a generous drizzle of extra virgin olive oil. Then comes the salami, sliced thin, which releases all its flavor while baking, becoming slightly crispy on the surface and irresistibly savory in each bite.
It’s perfect served hot, just out of the oven, but also delicious cold the next day — if there are any leftovers.
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
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups 00 flour (or 'nuvola' flour)
- 1 1/8 cups water
- 1 1/2 tsp active dry yeast (20 g (about 3/4 oz) if using fresh yeast)
- 1 1/2 tbsp extra virgin olive oil
- 1 1/4 tsp sugar
- 1 3/4 tsp salt
- 2 oz salami (spicy)
- 4 1/4 oz mozzarella
- as needed tomato passata
How to make the focaccia with salami
Start by adding the flour and the yeast into the bowl of a stand mixer. Pour in the water and the sugar as well. 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 pieces of mozzarella and the 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 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.
