It’s really hard to resist this Valdostana Focaccia. Soft, tasty, and with a rustic flavor, stuffed with fontina and cooked ham, this focaccia is truly delicious, perfect for any occasion: great as an appetizer, for a snack, or even as a main dish for lunch with friends or a dinner saver.
I saw this recipe being made on the show “E’ sempre mezzogiorno” by Fulvio Marino and, impressed by the result, I decided to make it right away. Really good!!! Thanks to the rising times (a total of 5 hours), with very little yeast I got a soft and easily digestible focaccia.
In reality, you can also prepare it the night before: let it rest in the fridge all night after stuffing it, the next day let it come to room temperature and then bake it. Try it! Despite the long rising times, the result definitely pays off the wait.
If you have the chance, try making it with the flours from Mulino Marino, they are excellent for baking. I often buy their flours, being half an hour from my home; they are a bit more expensive, but the difference is noticeable.
But now, let’s see together how to make the recipe for the Valdostana Focaccia. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups flour
- 1/3 cup rye flour
- 1 cup + 1/3 cup water (+ 1/3 cup)
- 1 tsp dry yeast
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 7 oz fontina cheese
- 7 oz cooked ham
Tools
- 1 Frying Pan
- 1 Bowl
- 1 Stand Mixer
- 1 Baking Pan
Steps
Making Valdostana Focaccia is simple.
First, place the flour in the bowl of the stand mixer (or in a bowl), add 1 cup of water and mix with a fork; let rest for about 1 hour.
Meanwhile, put the rye flour in a non-stick pan and toast for a few minutes: set aside and let cool.
After the resting time, add half of the cooled rye flour, the yeast, the remaining water (1/3 cup) and start kneading by hand. I used the stand mixer for convenience.
While kneading, add the extra virgin olive oil and salt: let the oil absorb well.
Transfer the dough to a bowl and let rest in the fridge for 2 hours (or at room temperature, covered, for about 1 hour). Here is the dough after the rest.
At this point, divide the dough into 4 parts (2 parts should be slightly smaller – about 20 g less than the other 2, which will be the base of the focaccia), if you want to create 2 focaccias.
If instead you wish to make a single focaccia, divide the dough into 2 parts, with one slightly smaller (about 40 g less).
Then, form balls and let them rest on a floured surface covered with a clean cloth for about 2 hours.
Once risen, dust the surface with the remaining toasted rye, place the balls and stretch them with your hands to the size of the baking pan.
Then, place the dough in the well-oiled baking pan and level it well, to cover the entire base.
Then, slice the fontina thinly and place it on the focaccia and cover with the slices of cooked ham.
Cover with the other disc, seal the edges well and let rest, covered, for another 30 minutes at room temperature.
If making 2 focaccias, repeat the operation with the other 2 discs.
Preheat the oven to 450°F, using the fan mode.
Drizzle the focaccia with a little extra virgin olive oil and bake for about 20 minutes. Here is the focaccia just out of the oven.
Finally, here’s the ready Valdostana Focaccia. Enjoy your meal!
Until next recipe.
Storage
You can store the Valdostana Focaccia in a cool, dry place for up to one day.
Tips
Considering the long resting times, once the focaccia is stuffed and sealed, you can store it in the fridge overnight. The next day, take it out about 1 hour before baking and proceed as per the recipe.
If you don’t have rye flour, it doesn’t matter, it will lose a bit of rusticity, but it will still be good.
If you don’t have rye flour, it doesn’t matter, it will lose a bit of rusticity, but it will still be good.
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