Broccoli and smoked scamorza focaccia, a tasty and flavorful focaccia whose dough is prepared without a stand mixer, just with a fork. Perfect for a snack or cut into pieces for an appetizer.

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Difficulty: Easy
Cost: Economical
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 2 focaccias of 8 inches
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 cups all-purpose flour
7/8 cup water
2 1/2 tbsps dried sourdough starter
1 tsp table salt
2 tsp olive oil
3 1/2 oz broccoli
1 tbsp olive oil
1 clove garlic
1 pinch chili powder
2 oz smoked scamorza

Tools

2 Baking Pans
1 Pot
1 Pan
1 Grater

Preparation of Broccoli and Smoked Scamorza Focaccia

First, bring a pot of water to a boil for blanching the broccoli.
Once boiling, add the cleaned broccoli and a pinch of salt.
Cook for about ten minutes.
Meanwhile, pour the flour and dried sourdough starter into a bowl. Give a quick mix and then add 3/4 of the water. Mix everything with a fork until the water is well absorbed.
Then add the salt, the remaining water, and the olive oil. Mix until you get a fairly smooth and uniform dough.
Cover with plastic wrap and let rise at room temperature for a couple of hours.
Once the broccoli are blanched, drain them and sauté in a pan for a couple of minutes with oil, garlic, and chili pepper.
Set them aside until needed.
After the two-hour rise, divide the dough into 2 equal parts and spread it in slightly greased baking pans.
Then cover with plastic wrap and let rise for another hour.
After the hour of rising, sprinkle the focaccias with the broccoli. Cover again with plastic wrap and let rise for another hour.
After the last hour of rising, add a drizzle of oil and bake in a hot oven at 445°F for 8/9 minutes.
Then remove from the oven, add the grated scamorza with a coarse grater, and bake again for another 3/4 minutes or until the scamorza is melted.
Now all that’s left is to remove the focaccias from the oven and let them cool for a couple of minutes.
And voilà… now the focaccia is ready to be served.