Ingredients For focaccia (12 pieces)
- 300 g flour 0
- 300 g Manitoba flour
- 100 g whole wheat flour
- 35 g dried mother yeast
- 1 pcs malt sachet
- salt
- extra virgin olive oil
Ingredients For the filling (1 focaccia)
- 60 g thick sliced mortadella
- 60 g hulled spinach
- 40 g curly salad
- 20 sweet and sour onions
- 3 pcs of tomato slices
- extra virgin olive oil
- shelled pistachios
- salt
For the recipe of focaccia with mortadella, pistachios and tomato, mix the 3 flours, combined 270 g
of water, 30 g of oil, yeast and malt (or 1 teaspoon of sugar) and begin to mix. Also add 10 g of salt and knead. Grease the mixture above and below, place it in a bowl and let it rise in the oven with a pan of boiling water (spreads moisture) for 45 minutes. Then divide the mixture into 12 portions; work them briefly shaping them into balls; put them on a tray and let them rise for another 30 minutes. Crush the balls in muffins and transfer them to an oiled baking pan. Emulsify 1 tablespoon of water with 2 tablespoons of oil and a pinch of salt and brush the buns. Tap them with your fingers, creating depressions; let it rise for another 45 minutes. Bake the buns at 190 ° C for about 15 minutes. Take them out of the oven and let them cool, before cutting them in half and then stuffing them.
FOR THE TASTE (1 focaccia): Blend the spinach together with the onions, 1 tablespoon of oil and a pinch of salt, if necessary, until you get a green sauce. Peel the salad and chop it roughly. Cut a muffin in half and toast it in a pan. Let it cool before stuffing it. Spread both halves with a little sauce, topped with mortadella, curly salad and tomato slices. Complete with some chopped pistachios.
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