Focaccia with yogurt, salmon and olives
A RECIPE OF FRAMES OF SUGAR FOR DUCHESS LIA
An easy to prepare focaccia, beautiful to bring to the table and very tasty.
Follow us and discover with us how to make this wonderful focaccia prepared by the foodblogger Frames of Sugar in collaboration with Duchessa Lia. And don't forget to accompany it with a good glass of Asti Secco Docg Duchessa Lia with a fresh and intense taste, perfect for an aperitif!
FOCACCA AT THE GREEK YOUGURT
with salmon and olives
Ingredients for 6-8 people (for two pizza pans with a diameter of 26-28 cm)
- 500 g strong flour w 390 (or manitoba)
- 150 g of Greek yogurt
- 5 g of sugar
- 10 g of salt
- 280-290 ml of water *
- 3 tablespoons of extra virgin olive oil
- 2 g of dry yeast
- Extra virgin olive oil to grease the trays
- For the dressing
- 4 tablespoons of extra virgin olive oil
- 3 courgettes
- 1 red onion from Tropea
- 4 tablespoons of apple cider vinegar
- 180 g of black olives
- 200 g of smoked salmon
- 120 g of robiola
- ½ organic lemon, the grated zest
In the bowl of a planetary mixer, pour the flour, baking powder, sugar and mix. Add the yogurt and mix with the leaf hook. Add the 290-300 ml of water and continue to knead until the liquids are completely absorbed and you will obtain a homogeneous mixture. Let it sit for 15 minutes. Now add the oil and salt a little at a time, kneading for at least 15 minutes and taking care not to overheat the dough, which must be elastic and detach from the edges of the bowl. Don't worry if it's too soft.
Make some creases in the bowl, which will favor the development of the gluten mesh: take a portion of dough, pull it slightly and fold it towards the center. Repeat the operation along the entire perimeter of the bowl, you will get a ball. Let the dough rest for 20 minutes. Repeat the operation of the folds and rest for another 2 times, in this way the dough will become tight and full of air.
Cover the bowl with cling film and let it rise at room temperature for an hour then store in the refrigerator for 12 to 24 hours. The next day, remove the bowl and leave it at room temperature for about 2 hours. Alternatively, if you have less time, you can let the dough rise at room temperature without putting it in the fridge, for a few hours, until it has tripled in volume. Cut the courgettes into slices and cook them on a non-stick grill. Finely slice the onions after peeling them and place the slices obtained in a bowl in which you have poured 600 ml of cold water and 4 tablespoons of apple cider vinegar. Leave the onions to soak for about 1 hour. Preheat the oven to 250 °. Divide the dough into two parts and place the two loaves obtained inside two trays sprinkled with oil. Let the dough rest inside the mold for about 45 minutes.
Gently roll out the loaves inside the trays, so as not to break the air bubbles that will be created, using your fingertips. Season the focaccia with 3 tablespoons of extra virgin olive oil. Sprinkle the two olive focaccias, press them to sink them slightly into the dough. Also add the grilled courgettes, pressing them slightly to make them adhere to the pasta. Salt the surface of the focaccia. Bake for 20 minutes or until golden brown and crispy on the edges. Leave them to cool slightly, then stuff them with slices of smoked salmon, lemon zest, robiola cheese, red Tropea onion. Sprinkle with a sprinkling of pepper and the remaining spoonful of extra virgin olive oil.