White focaccia with Tomino del Boscaiolo, lard and fresh berries

Ingredients

  • Strong flour 500 g
  • Brewer's yeast 13 g
  • Water 290 ml
  • Extra virgin olive oil 20 ml
  • Salt 13 g
  • Water 75 ml
  • Oil 50 ml
  • Tomino del Boscaiolo
  • Colonnade lard 100 g
  • Wild berries

Preparation

  • 1

    Pour flour, water, yeast and oil into a bowl and knead until smooth.

  • 2

    Add salt to the dough, mix and leave to rise for 3 hours, covering the dough with a kitchen cloth.

  • 3

    Spread the dough in a well-oiled baking pan, add water and oil (previously mixed) and bake at 210° for 20 minutes.

  • 4

    Cut a tomino del boscaiolo into thin slices, put the focaccia on a plate and serve with a slice of lard and fresh berries.

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