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Warm focaccia, freshly sliced mortadella and stracciatella. Well, Genoa approves.
4
240min
Citterio
Discover homemade focaccia with mortadella and stracciatella: soft, fragrant, and easy to prepare. Step-by-step recipe.
400 g type 0 flour
240 ml water
2 g dry brewer’s yeast
10 g salt
20 ml olive oil
1 teaspoon honey
Brine:
50 ml olive oil
30 ml water
Salt
In a bowl, combine the flour with the yeast, the water (keeping aside about a small cup), and the honey.
After a few minutes, add the salt, the remaining water, and finally the oil, a little at a time.
Knead until you obtain a smooth and uniform dough. If necessary, let the dough rest for 10 minutes and continue kneading. You will notice the dough becomes much more elastic and easier to handle.
Let the dough rise for at least two hours (it should double in size), then spread it onto a baking tray generously brushed with oil.
Cover the focaccia with plastic wrap and let it rise for another hour.
Prepare the brine by emulsifying the oil with water and salt.
Drizzle the focaccia with the brine, make the typical holes with your fingertips, and let it rise for another half hour.
Bake at 250°C on the lower rack of the oven for about 8–10 minutes.
Move the focaccia to the middle rack and bake for another 6–8 minutes, until golden.
Tagliofresco
According to tradition, the name "Mortadella" comes from the Middle Ages when the mixture was crushed in a mortar. Today, as then, Citterio produces Mortadella Bologna PGI with care and attention, making its quality and aroma unique. Available in three sizes that preserve its just-sliced flavour.
