San Nicola Gourmet: THE FOCACCIA TOO MUCH!
Focaccia with Onions, San Nicola Artisan Felino PGI Salami, Gorgonzola and Dried Tomatoes in Oil.

A rustic focaccia that combines many products from all over our country from North to South but with an exceptional balance of flavors.

Recipe of Focaccia with Onions:

Ingredients
Dough:
– 250 g of flour 0
– 180 g of lukewarm water
– 4 tablespoons of evo oil
– 12 g of fresh brewer’s yeast
– 1 teaspoon of honey
– 1 teaspoon salt
Filling:
– 2 blond onions
– 7 tablespoons of evo oil
– Salt
– pepper
– 100 g of lukewarm water
Recipe:
Dissolve yeast in half dose of warm water along with honey and evo oil. When the lumps have disappeared, add the sifted flour and knead until the water is completely absorbed. Dissolve the salt in the remaining water and add it to the dough.
Grease a baking pan and roll out the resulting loaf with your hands. Let rise in oven turned off for 1 hour. In the meantime, the onions need to be prepared. Thin slices need to be cut and seasoned with plenty of oil, salt and pepper.
After the rising time has elapsed, spread the onions over the surface of the flatbread and let it rest another hour.
Bake at 220° for half an hour.

Realization:
– cut the flatbread with onions (you prefer them warmed a little on the grill)
– Lay slices of San Nicola PGI Salami on the base.
– Spread teaspoons of Gorgonzola cheese over the salami. A word of advice….choose the softest!
– Finish with petals of dry tomatoes in oil.

Buy San Nicola PGI Salami at www.parmaegusto.com