Ingredients for a focaccia of 35 × 28 cm: (14 x 11 inches)
500 g Manitoba flour, honey 1 tsp, extra virgin olive oil 40 g, dry yeast 4 g, butter (soft) 60 g, salt up to 10, water (at room temperature) 300 g
Figs 5, Parma ham 100 g, thyme 2 sprigs, honey 2 teaspoons, maldon salt, oil
In a bowl mix the sifted flour with dry yeast, melt the salt in the water and then incorporate it into the flour. After that, pour the oil, honey and softened butter. Mix everything with your hands directly in the bowl. When you have mixed all the ingredients, move on to a table with flour. Work the dough until it is smooth and elastic, giving it a spherical shape and placing it in a bowl. Cover it with the transparent film and let it rise for 2 hours in the oven with the light switched on or in a warm environment, air. Once the dough has doubled its volume, place it on a slightly oiled surface with your hands, give it a rectangular shape and then transfer it to a 35 × 28 cm (14×11 inches) oven-tray well-oiled on the bottom. Cover the dough with foil and let it rise again for 1 hour, until the focaccia reaches the edge of the tray. Meanwhile, carefully wash the figs and cut them 1cm thick slices without peeling them. Then take the focaccia, brush the surface with olive oil and spread over the figs with a slight pressure to adhere well to the dough. Season it with thyme and sprinkle the surface with honey and maldon salt. Cook in a preheated oven at 180 ° for 35 minutes (or ventilated oven 160 ° for 25 minutes). When the focaccia is gently golden, and baked, let it cool and then season it with Parma ham slices and even a honeycomb and serve your focaccia with Parma ham and figs! One of the most classic and tasty combinations of the summer is undoubtedly this one: Parma ham with figs, where sweet and salty meet in a mix of pleasantly opposing flavors. This recipe is perfect for those who do not want to give up the taste of homemade buns even in the summer season!