Focaccine with Grana Padano and Bacon-Chestnut Ragù
Category: Appetizers
Servings: 6
These soft, flavorful focaccine (Italian flatbreads) are topped with a savory bacon and chestnut ragù and finished with shavings of Grana Padano DOP cheese, making them an irresistible treat for any gathering. The sweet richness of the chestnuts and the smoky flavor of the bacon pair perfectly with the creamy cheese, creating an appetizer that’s both rustic and refined.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Water | 180g |
| Extra virgin olive oil | 40g |
| Instant yeast for savory dough | 8g |
| Salt | ½ tsp |
| Bacon | 100g |
| Chestnuts (fresh or pre-cooked) | 90g |
| Fresh rosemary | to taste |
| Black pepper | to taste |
| Grana Padano DOP cheese | to taste |
Instructions
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Prepare the Bacon-Chestnut Ragù:
- Start by cutting the bacon into thin strips.
- Finely chop a few sprigs of fresh rosemary.
- Heat a pan with a drizzle of olive oil over medium heat. Once hot, add the bacon and cook until it starts to crisp up, releasing its flavorful fat.
- Add the rosemary to the pan, stirring to combine, and let it cook for a minute or two to release its aromatic oils.
- Meanwhile, peel and roughly chop the chestnuts into small pieces. Add the chestnuts to the pan with the bacon and rosemary. Stir to combine and cook for an additional 5-7 minutes until the chestnuts are softened and infused with the bacon flavor.
- Season with salt and black pepper to taste. Set the ragù aside to cool while you prepare the focaccine.
-
-
Prepare the Focaccine Dough:
- In a large bowl, combine the flour, instant yeast, and salt. Mix well.
- Slowly add the water and olive oil to the dry ingredients, stirring continuously with a wooden spoon until the dough starts to come together.
- Once the mixture begins to form a dough, continue kneading with your hands until the dough becomes smooth, soft, and slightly elastic (about 2-3 minutes).
- Let the dough rest for about 10 minutes, covered with a damp cloth.
-
Cook the Focaccine:
- While the dough rests, preheat a flat griddle or skillet over medium heat and lightly oil it with a small amount of olive oil.
- Once the dough has rested, take a spoonful of dough and, using another spoon, form small, rounded mounds of dough. Place the mounds onto the hot griddle.
- Cook each focaccina for about 4-5 minutes per side, covering them with aluminum foil while they cook to ensure they stay soft.
- After both sides are golden and cooked through, remove the focaccine from the griddle and place them on a cooling rack.
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Assemble the Focaccine:
- Slice each focaccina in half to slightly warm the inside.
- Generously spoon the bacon-chestnut ragù onto the bottom half of each focaccina.
- Top the ragù with thin shavings of Grana Padano DOP cheese.
- If desired, add a small sprig of fresh rosemary to each focaccina for an extra burst of flavor.
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Serve:
- Serve these focaccine warm, ensuring each bite has a perfect balance of crispy, soft, smoky, and cheesy elements.
- Enjoy your Grana Padano and bacon-chestnut ragù focaccine as a delightful appetizer for your next meal or gathering.
These focaccine with Grana Padano and bacon-chestnut ragù are an exciting twist on traditional Italian flatbreads, with a rich filling that brings together the sweetness of chestnuts, the savory bacon, and the creamy sharpness of Grana Padano. This dish is sure to impress your guests with its unique flavors and homemade charm.
