White focaccia with Tomino del Boscaiolo, lard, and fresh berries
Strong flour 500 g
Fresh yeast 13 g
Water 290 ml
Extra virgin olive oil 20 ml
Salt 13 g
Water 75 ml
Oil 50 ml
Tomino del Boscaiolo
Lardo di Colonnata 100 g
Berries
La preparazione della ricetta
1
Pour flour, water, yeast, and oil into a bowl and knead until you obtain a smooth dough.
2
Add salt to the dough, mix, and let rise for 3 hours, covering the dough with a kitchen towel.
3
Spread the dough in a well-oiled baking pan and add water and oil (previously mixed) and bake at 210°C for 20 minutes.
4
Slice a Tomino del Boscaiolo into thin slices, plate the focaccia, and serve with a slice of lard and fresh berries.
