11 INGREDIENTS • 13 STEPS • 6HRS 30MINS

Focaccia Rolled with Ham and Cheese

Name: Focaccia Rolled with Ham and Cheese
Total time: PT23400.0S
Yield: 6
Ingredients: 300 gram Type 0 Flour; 150 gram Water; 1.5 gram Fresh Yeast; 0.5 gram Fresh Yeast; 60 gram Water; 6 gram Salt; 15 gram Extra-Virgin Olive Oil; 140 gram Ham; 250 gram Scamorza Cheese; 50 gram Cream; 2 tablespoon Extra-Virgin Olive Oil

Recipe

Soft and delicious focaccia bread rolled up and filled with ham and cheese.

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Soft and delicious focaccia bread rolled up and filled with ham and cheese.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

6HRS 30MINS

Total Time

$1.19

Cost Per Serving

Ingredients

Servings

6

us / metric

Biga

2 1/2 cups

Type 0 Flour

5.5 oz

Water

1/2 tsp

Fresh Yeast

Dough

1/8 tsp

Fresh Yeast

2 oz

Water

1 tsp

Salt

0.5 oz

Extra-Virgin Olive Oil

Filling

1 cup

Ham

2 cups

Scamorza Cheese

2 oz

Cream

2 Tbsp

Extra-Virgin Olive Oil

Nutrition Per Serving

VIEW ALL

Calories

469

Fat

25.3 g

Protein

18.1 g

Carbs

39.0 g

Love This Recipe?

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Focaccia Rolled with Ham and Cheese

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking Instructions

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step 1

In a bowl mix Type 0 Flour (2 1/2 cups), Water (5.5 oz), and Fresh Yeast (1/2 tsp). Just mix roughly, you don’t want to generate any gluten at this stage.

step 2

Cover with plastic wrap and let it ferment at room temperature, ideally around 65 degrees F (18 degrees C) for 15 hours. It will look like a sponge.

step 3

Add Fresh Yeast (1/8 tsp) and with your mixer on, pour Water (1.5 oz) very slowly. It is key not to add the water all at once. You need to give the dough time to absorb it slowly before adding in more.

step 4

When the dough starts coming together, add in the remaining Water (0.5 oz), Salt (1 tsp), and Extra-Virgin Olive Oil (0.5 oz). Knead the dough until it is smooth and elastic. Let it rest for 30 minutes.