The autumn focaccia is a rustic, fragrant, soft leavened dough that gathers the ingredients of one of the most beloved seasons. A slightly refined flour, the sweetness of pears, the delicacy of boscatella, a fresh cheese from Trentino, the speck with its intense and decisive flavor, and finally the crunchy note of walnuts. In the peasant culture, the walnut tree was of great importance, its fruits were considered precious allies in the kitchen, a simple, humble but rich kitchen like that of Abruzzo where this fruit was and is the protagonist of appetizers, first courses, second courses, and especially desserts. There are different varieties of walnuts: the most famous and probably the most cultivated in Italy is the Sorrento walnut, then there is the Lara, the San Giovanni, and the Feltrina, originating from Belluno but widespread in Veneto, Lombardy, and Abruzzo. The autumn focaccia is my proposal for the Gustoso Abruzzo table, organized by my colleagues Mary from “An American Among the Bears” and Francesca from “Spice Powder“. This November, the team of Abruzzo foodies has challenged themselves by using walnuts in the kitchen.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 2/4 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3 1/3 cups type 1 flour
- 3/4 cup water
- 2 tsp extra virgin olive oil
- 1 1/2 tsp salt
- 1 tsp fresh brewer's yeast
- 2 Williams pears
- 5 oz boscatella (or gorgonzola)
- 3 1/2 oz sliced speck
- to taste walnuts (chopped)
- to taste extra virgin olive oil
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Reusable Lid
- 1 Baking Pan 13.8 x 9.8 inches
- 1 Cutting Board
- 1 Cheese Knife
- 1 Fruit Knife
Steps
In the stand mixer bowl, pour 140 ml of water, the flour, and the crumbled yeast. Start working with the hook and then add the oil and the rest of the water. Finally, add the salt. Work until the dough is well tied, then transfer it into a bowl, cover with plastic wrap or the appropriate reusable lids, and place in the refrigerator overnight. The following morning, bring the dough to room temperature and let it rest for three hours. Grease a 13.8 x 9.8 inches baking tray well and spread the dough with your hands. Cover and let rest for thirty minutes.
After the rising time, season the focaccia with a drizzle of extra virgin olive oil and bake it in a preheated oven at 446 °F for 12 minutes. Stuff it with peeled and sliced pears, boscatella in pieces and bake for 2/3 minutes to melt the cheese. Remove from the oven, let it rest for five minutes, then complete with sliced speck and chopped walnuts.
Notes
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FAQ (Frequently Asked Questions)
What can I substitute for boscatella?
You can substitute boscatella with gorgonzola or taleggio.
What can I substitute for speck?
With rolled pancetta.
Can I use all-purpose flour?
You can change the type of flour, but the amount of water to use will also change because each flour has a different absorption rate.
