Guys, this rustic focaccia with fennel, provola, and pink peppercorns is AMAZINGLY GOOD!!!!!!!!!!!!!!!!!!!!!!!
I had some fennel that was losing its freshness and firmness. When I saw this preparation that I then adapted my way according to the ingredients I had at home, I decided it would be my lunch and …
I WOULD HAVE EATEN IT ALL, but fortunately, Andrea’s dad passed by, so I gifted it to him; otherwise, I would have gone up and down from the kitchen to devour it little by little in the afternoon!
The focaccia is well-risen, fluffy, and genuine, made with dehydrated brewer’s yeast (I have a gigantic amount, haha) and can be prepared with a stand mixer or simply kneading by hand.
The dough has just a mix of all-purpose flour and Manitoba flour, extra virgin olive oil, 2 teaspoons of Mastro Fornaio, and a pinch of fine salt.
I let it rise for the first time for about 1.5 hours, then stretched it out with slightly oiled fingers and second rise, seasoned with fennel softened on a non-stick grill for a few minutes, chopped shallot, a nice piece of provola / provolone / fontina (depending on what you have in the fridge) and some pink peppercorns and … let it rise again (that’s 3) for 15/20 minutes!
Baking in the oven at 375°F for about 30 minutes (but keep an eye on it, eh) left a light and enjoyable warmth and aroma in the kitchen, and tasting then… exalted this soft white focaccia delicious!
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup Manitoba flour
- 2 teaspoons dehydrated brewer's yeast (level, and for me Mastro Fornaio)
- 3/4 cups water (lukewarm)
- 1/2 cup extra virgin olive oil
- 1 teaspoon fine salt
- 1 fennel (large or 2 small)
- 1 shallot (or one small onion, thinly chopped)
- 7 oz provola (or provolone or fontina or … other melting cheese)
- 1 teaspoon pink peppercorns
Tools
#ADV
- Baking Trays
- Stand Mixers
- Parchment Paper
Steps
1) First, I put the flours in a bowl or in the bowl of the stand mixer and mix them with the dehydrated brewer’s yeast.
2) Then I slowly add the lukewarm water and the extra virgin olive oil, starting simultaneously to mix all the ingredients with the hook attachment or with my hands until forming a soft dough.
3) Now I add the salt and continue mixing until forming a homogeneous dough with a manageable, but not too soft consistency.
4) I cover the dough and let it rise for about 1.5 hours away from drafts. With this cold outside but also with the decrease in temperatures at home, I place the bowl with the dough near a radiator and cover it with a nice wool blanket😁).
5) While the dough is rising, I washed and cleaned the fennel and cut it into thin slices, which I then cooked in a non-stick pan for a few minutes on each side. I kept the fennel fronds to add before baking on the rustic focaccia …
6) I also sliced the shallot and placed it in a bowl with the grilled fennel slices and pink peppercorns.
7) After the first rise, I spread the dough on the tray protected by parchment paper and, after covering again, let it rise for 30 minutes.
8) After this rising period, I place on the tall and fluffy focaccia the fennel slices with the onion rings and the chopped fennel fronds.
9) I randomly place the pink peppercorns or false pepper, drizzled with a little oil, and let it rise for another 10 minutes before baking at 375°F for about 30 minutes.
10) My oven is on its last legs, and after 15 minutes, I raised the heat to 400°F, letting it finish baking this soft and delicious rustic focaccia with provola, fennel, and pink peppercorns!
Enjoy your meal!
Annalisa
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Annalisa says…
Delicate Annalisa, meaning me, used pink peppercorns, but next time the more adventurous Annalisa will use pickled green peppercorns!
Recipe read and tweaked to my taste from the magazine Oggi cucino…
