Drive away with green broad beans and ricotta
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Focaccia with bacon asparagus eggs and cheese
ingredients
servings
4
Manitoba flour
250 oz
Type 00 wheat flour
250 oz
Fresh brewer's yeast
20 oz
Iodized salt
1 spoon
White sugar
2 teaspoons
Extra virgin olive oil
30 oz
Water
360 oz
Field asparagus
300 oz
Pancetta
50 oz
Caciocavallo
130 oz
Eggs
2 unit
Iodized salt
to taste
Black pepper
to taste
Grated Parmesan cheese
10 oz
Extra virgin olive oil
to taste
single courses from Italy - Lazio
Focaccia with bacon asparagus eggs and cheese
Focaccia with bacon asparagus eggs and cheese
ready in
2 hours 25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Greedy savory focaccia stuffed with asparagus, boiled eggs, bacon and smoked cheese
preparation
step 1
In a bowl, fill the flours, sugar, baking powder and stir crumbled. Add the olive oil, salt and begin to knead.
step 2
Pour little by little lukewarm water, to obtain a smooth and elastic dough and knead for about ten minutes. Let the dough rise covered with a cloth for about an hour.
step 3
. Roll out the dough with helping hands on an oiled baking sheet. Cover with plastic wrap and let rise for another 40 minutes.
step 4
While the dough is rising: clean and boil the asparagus in salted water, boiled eggs and when cooked peel and cut into wedges and finally dice the cheese.
step 5
Proceed now to the filling: first with the tines of a fork prick the focaccia, the surface garnished with asparagus, bacon, cheese and hard boiled eggs with wedges
step 6
Finish with salt, pepper, a sprinkling of Parmesan and a dribble of oil. Bake in preheated oven at 200 degrees for about 20-25 minutes (cooking is indicative, always be sure to check depending on your oven).
