Welcome to the ‘Make Life Delicious’ series, a collection of mini-stories created in collaboration with a range of lifestyle bloggers and Michelin starred chefs across Europe and the Middle East. Let us inspire you to make your life more delicious!
In this episode we’ll show you a modern take on an Italian classic – Focaccia bread – with a little help from award winning Italian chef Carlo Cracco, lifestyle blogger @SaraMilletti and steam.
Now let’s #MakeLifeDelicious
Steam baked whole wheat focaccia
Chef Carlo Cracco
· 200gr 00 flour
· 200gr whole wheat flour
· 205gr water
· 12gr salt
· 45gr extra virgin oil
· 4gr barley malt
· 12gr brewer’s yeast
Melt the brewer’s yeast in the water and mix with extra virgin oil and barley malt.
Knead the flour with the liquid mixture.
During the dough (at middle), add salt
Once obtained the dough, shape a loaf and let it raise for about 1 hour and 30 minutes, covered with a film.
Pour hands with extra virgin oil and roll the focaccia on a baking tray and let it raise covered for an hour.
Bake for 28 minutes with steam function at a temperature of 100°C.
Stir-fry a heart of escarole finely cut.
Brown it with a clove of garlic, add an handful of pine nuts and a spoon of soaking raisin.
Cook for a couple minutes. When cooked stuff the focaccia.
Endive filling
· 1 endive
· 2 anchovy fillets in oil
· 15 Gaeta black olives
· 50 grams of raisins soaked in water
· 30 grams of pine nuts
· Salt to taste
· Extra virgin olive oil to taste
· 1 clove of garlic
Clean the endive and cut the leaves.
Heat 3 tablespoons of oil in a pan, then add the garlic poached. Sauté, then add the endive and the chopped anchovy fillets and cook at medium-low heat for 10 minutes.
Finally, add the olives, raisins and pine nuts. Sauté for 10 minutes.
Fill the focaccia with the filling.
Roast beef and artichokes filling
· 250 grams of roast beef finely sliced
· 6 artichokes
· 1 shallot
· Fine salt
· Black pepper
· Extra virgin olive oil
· 80 grams of sliced almonds
Clean the artichokes, cut them into thin slices and place them in a bowl with water and lemon. Chop the shallots and sauté them in a pan with 4 tablespoons of extra virgin olive oil. Add the artichokes, salt and pepper and cook at medium / low heat. Toast the almonds in a non-stick frying pan.
Fill the focaccia with roast beef, artichokes and complete with the sliced almonds.
Find Your Taste Hub Here!
UK:
Sweden:
Italy:
Poland:
Russia:
Switzerland: