Prosciutto, arugula, tomato, basil, mozzarella, on homemade focaccia

Here is a quick and easy recipe for a tasty and fragrant gluten-free stuffed focaccia. Lovers of savory snack to report! Today I propose the recipe to prepare a gluten-free focaccia to lose your head. A soft and crunchy base to fill with your favorite ingredients. An explosion of aromas and flavors worthy of the best Ligurian focaccerie!

Weekend brunch. Sandwich with arugula, buffalo mozzarella, raw prosciutto and cream of cherry tomatoes. Picnic today! These days I made this loaf with pepper and fennel seeds. The peculiarity also lies in the water used for bread. I simply infused a couple of sachets of fennel herbal tea to give the bread itself a strong aroma. The filling is very easy, we blanch for a few minutes in a pan the escarole, the excellent mozzarella and raw prosciutto and a generous spread of cream of dried tomatoes. Here you can find the complete recipe of this loaf cooked in the oven at home. Get inspired by this recipe and share the final result on social media.

Ingredients:

For bread

500 g flour

370 g water

3 g dry brewer's yeast

10 g salt

15 g sugar

20 g of EVO oil

2 sachets of fennel herbal tea

2 teaspoons fennel seeds

2 teaspoons peppercorns

Semolina flour

For the filling

arugula

buffalo mozzarella

Prosciutto

cream of dried cherry tomatoes

oregano

EVO oil, salt and pepper to taste

Procedure

Pour the flour into the bowl of the mixer and incorporate air with a few turns of robots with the "leaf". Infuse the tea sachets with water and let it cool. Add to the flour, brewer's yeast, sugar and 300 g of water and knead with the "leaf" for a few minutes. Add salt, fennel and pepper seeds and the remaining water and knead at maximum speed until the dough comes off the walls. Replace the "leaf" with the hook, pour the oil and spin for 30 seconds at maximum speed until the dough remains on the hook. Let the dough rest for 30 minutes covered with plastic wrap. On a pastry board roll out the elastic dough. With hands wet with cold water, create the folds to incorporate air and repeat this operation 2/3 times after 10 minutes, covering the dough with a bowl so as not to dry it on the surface. Now place the dough in a bowl, greased previously at the edges and on the surface of the dough itself and cover with a plastic wrap. Let rise for at least 48 hours in the fridge at the bottom. After the time, take the dough out of the fridge and let it rest for 30 minutes at room temperature. Place it on a lightly floured pastry board of durum wheat flour (this will not absorb into the dough). Create further book bends the result will be a tight and elastic ball. Place the dough with the closure facing upwards in a proofing basket and let rise for 90 minutes. (I used a floured cotton cloth of durum wheat and a bowl). Turn it over on a baking sheet covered with baking paper, make an incision with a box cutter.

Pour half a glass of water over the base of the oven to create steam and immediately insert the loaf. Bake in a preheated oven at 240°C for 20 minutes on the lowest shelf. Lower the oven temperature to 200°C and finish cooking for 40 minutes. Once cooked, let it cool to room temperature. For the filling, sear the escarole in a pan with a little oil for 3/4 minutes. Stuff the slices of bread with arugula, buffalo mozzarella, raw prosciutto and cherry tomato cream. Oregano, pepper and enjoy your meal.