Biscottata doesn't translate directly to English, but the word implies a crunchy texture, like that of a biscuit or toast, and focaccia biscottata is a deviation from the soft pillowy flat bread that springs to mind when one thinks of focaccia. This crispy version topped with culatello, mortadella and homemade sour cream comes together painlessly, and makes a prefect addition to any summer barbecue or aperitivo spread.
Focaccia Biscottata With Salami and Sour Cream Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Marco Cassin
Skill Level: Intermediate
Cooking time" 1 hour + 2 hours and 30 minutes of resting
Ingredients for 12 servings
For the focaccia
3¼ cups/400 g. '00' flour
2 tsp./10 g. brewer's yeast
2 tsp./10 g. sugar
salt
extra-virgin olive oil
For the topping
7 oz./200 g. fresh cream
7 oz./200 g. Greek yogurt
7 oz./200 g culatello
7 oz./200 g mortadella
thyme
basil
lemon
Make the focaccia
Mix the flour with the baking powder, sugar and 1 cup/250 g. of warm water.
Work for a few minutes, then add 2 ⅔ Tbsp./40 g/ of oil and 2 tsp./10 g of salt. Knead until the mixture is soft and elastic.
Cover the dough and let rest for in a warm environment for 90 minutes.
After the 90 minutes, roll the dough out and place it in a 10-12″ round pan (ø 25-30 cm) greased with oil.
Emulsify another 3⅓ Tbsp./50 g. oil with 3⅓ Tbsp./50 g. water and a pinch of salt, then brush the brine on the focaccia's surface. Let it rise covered for another 1 hour, then bake it at 425°F/220°C for 20 minutes. Remove from the oven and slice it in half horizontally to obtain two focaccia discs.
Toast the focaccia discs in the oven at 425°F/220°C until they're golden. Let them rest.
Make the topping
Mix the cream and yogurt with 1 Tbsp. lemon juice to obtain a sour cream. Let it rest in the fridge for 1 hour.
Serve the focaccia with the mortadella, culatello, herbs, sour cream and cucumber slices to taste.