Ingredients for 4 people
400 g Manitoba type 0 flour
100 g chestnut flour
50 g pre-cooked chestnuts
400 g water
15 g fresh brewer’s yeast
10 g fine salt
20 g extra virgin olive oil
Rosemary to taste
Maldon salt to taste
Preparation
To prepare the chestnut focaccia with Piccantino Crucolo salami, start with the focaccia dough: pour the two types of flour into a bowl. Crumble the yeast into the water at room temperature and stir to dissolve. Pour the dissolved yeast into the flour, then stir with a wooden spoon, without kneading, until the dough appears compact. Cover with cling film or a tea towel and leave to rest for 45 minutes at room temperature.
Clean the mushrooms and slice them into strips that are not too thin. Heat the oil in a frying pan with the garlic and chilli, then add the mushrooms, season with salt and pepper and cook for about 5 minutes. Remove the garlic clove and set aside once cooked.
Take the dough and add salt. Proceed by bringing the outer edges inwards to form a more compact and smooth dough; cover again and leave to rise for 45 minutes. After this time, add the oil. Leave to rise for 45 minutes or until doubled in volume.
Once doubled, transfer the dough to an oiled work surface, fold it a few times and shape it into a long loaf. Place it in an oiled 30×40 baking tray, cover with cling film and leave to double in size for 30 minutes, again at room temperature. After this time, use your fingertips to press the dough down until it evenly covers the baking tray. Season with rosemary, boiled chestnuts and oil. Season with Maldon salt.
Bake in a preheated static oven for 25 minutes at 230°C, on the lower shelf of the oven. Remove from the oven and leave to cool completely at room temperature. Cut the focaccia in half with a serrated knife, then fill with Piccantino Crucolo salami. Continue with the Crucoloso cream cheese and sautéed mushrooms. Close with the top layer of focaccia. The focaccia is ready: you can cut it into slices, we made 12.
Your chestnut focaccia with Piccantino Crucolo salami is ready to be enjoyed!