Rosemary and Guanciale Focaccine Recipe
Category: Bread & Leavened Goods
Servings: 18 focaccine
Focaccine, soft and fragrant mini flatbreads, infused with the rich aroma of rosemary and the savory crunch of guanciale, are a delightful treat perfect for any occasion. These focaccine are a delicious twist on classic Italian flatbreads, combining the hearty flavors of rosemary with the luxurious richness of Italian cured pork. Whether served as an appetizer, side dish, or snack, these focaccine are sure to be a crowd-pleaser. Let’s dive into how to create this mouthwatering recipe from start to finish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour (Type 0) | 500g |
| Fresh Yeast | 10g |
| Water | 230g |
| Whole Milk | 100g |
| Extra Virgin Olive Oil | 50g |
| Sugar | 15g |
| Fine Salt | 12g |
| Guanciale (Italian cured pork cheek) | 120g |
| Fresh Rosemary | 1 sprig |
Instructions
Step 1: Preparing the Dough
To start, combine the water and milk in a mixing bowl. Set it aside for a moment. In the bowl of a stand mixer, place the flour, sugar, and crumbled fresh yeast. Begin mixing at a medium-low speed with a dough hook, slowly incorporating the liquid mixture bit by bit into the dry ingredients.
Step 2: Kneading and Adding Olive Oil
Once the flour and liquid have begun to come together, continue kneading on a low speed until the dough becomes smooth and homogeneous. Next, add the extra virgin olive oil in a steady stream while the mixer continues. Allow the oil to fully incorporate before moving on.
Step 3: Adding Salt and Kneading
Once the olive oil has been absorbed, add the salt and keep kneading the dough for about 10 minutes. This ensures a smooth texture and good gluten development.
Step 4: Letting the Dough Rise
Transfer the dough to a lightly floured work surface using a bench scraper. Fold it a couple of times for added structure, then shape it into a ball (also known as pirling). Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 2 hours or until it has doubled in size.
Step 5: Shaping the Focaccine
Once the dough has risen, turn it out onto a floured work surface. Using your bench scraper, divide the dough into small portions weighing about 50g each. Roll each portion into a smooth ball (again, pirling) and place them onto a lightly oiled tray, leaving a little space between each ball. Cover with plastic wrap and allow them to rest and rise for about 30 minutes.
Step 6: Shaping and Topping
After the dough balls have rested, dust your work surface with flour again. Gently flatten each ball with your hands until it forms a small disc. Brush the tops of the focaccine with a little olive oil for a golden finish once baked. Cut the guanciale into small cubes and place 5 to 6 pieces on each focaccia. Add a few sprigs of fresh rosemary on top for a fragrant, herbal finish.
Step 7: Baking the Focaccine
Preheat your oven to 200°C (390°F), setting it to static (conventional) mode. Place the focaccine on the middle-lower rack of the oven and bake for about 20 minutes. Keep an eye on them; they should turn a beautiful golden color and the guanciale should become crispy and slightly caramelized.
Step 8: Enjoying
Once baked, remove the focaccine from the oven and let them cool for a few minutes. The guanciale should be crisp, and the rosemary will have infused the bread with its lovely aroma. Serve these warm focaccine as an appetizer, snack, or side dish at your next gathering!
Pro Tip: These focaccine are versatile! You can add other herbs like thyme or oregano for different flavors, or even mix in a touch of garlic for a more robust aroma.
Enjoy the warmth and coziness of homemade focaccine with rosemary and guanciale, and share the joy of Italian comfort food with your loved ones. They’ll surely become a favorite at your dinner table!
