The big mmm factor – Focaccine With Black Pepper, Pine Nuts and Crunchy Parma Ham
FOCACCINE WITH BLACK PEPPER, PINE NUTS AND CRUNCHY PARMA HAM
25 g/0,9 oz fresh yeast (1 tsp instant yeast = 10 g fresh yeast)
1 tblsp sugar
1 tsp salt
8oo ml/3,4 cups tepid water
850 ml/ 3,6 cups wholemeal flour
850 ml/ 3,6 cups flour, I use Manitoba, i.e. hard, gluten rich flour but AP (all purpose) works too
black pepper corn, crushed
Parma ham in thin slices
salt, I used pink Hawaiian lava salt for the effect but normal salt is obviously perfect
extra-virgin olive oil
Crumble the yeast in small bowl and sprinkle the sugar over it. Add 200 ml/0,85 cup water to it and stir well. Add 200 ml/0,85 cup normal flour, mix well, cover with cling film and let it stand possibly over the night but it is OK with 2-3 hours.
Divide the dough and work it into small balls and then you leave them to rest for about 15 minutes to relax the dough.
Roll quickly out the balls to long ovals, like small ciabattas, see photo if I am unclear. Make them quite thin.
Brush each focaccina with extra-virgin olive oil and then sprinkle each with the crushed black pepper, pine nuts and salt.
Bake in a pre-heated oven (200°C/390°F) until golden, it takes 10-15 minutes in my oven.
While they bake you put the slices of Parma ham in a non-stick pan and fry them until crispy. Put on kitchen paper to drip off excess fat.
Serve the focaccine with crispy ham on top.