Beet bacon and cheese Focaccia


1 focaccia

1 focaccia
• 200 g Ardo beet bacon
• 500 g flour
• 250 ml water
• 10 g honey
• 14 g salt
• 200 g emmental cheese
• 2 g dry yeast
• 0,5 dl sunflower oil
• 0,5dl olive oil
• 10g coarse salt


  1. Mix flour, water, yeast, salt, sunflower oil and honey.
  2. Knead till you have a firm non-sticky dough.
  3. Let it rise for 1h15 till its volume doubles.
  4. Take the dough and spread it gently with your hands on the lightly floured work surface, incorporate cheese and the defrosted beet bacon, and knead gently, giving the desired shape of the loaf.
  5. Let rise again for 90 minutes.
  6. Make with your fingers small holes in the dough, sprinkle with olive oil and coarse salt and bake in the oven for 35 minutes at 210°C.
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