Italian focaccia with Arnad Lard PDO, Fontina PDO flakes, caramelized

How to prepare focaccia with Lardo d'Arnad DOP, flakes of Fontina DOP, caramelized onions, figs, hazelnuts and thyme

  • Ingredients:

  • 120 gr Fontina PDO
  • 50 gr of Lardo of Arnad PDO
  • 6 figs
  • 1 large onion
  • extra virgin olive oil
  • salt
  • 2 tablespoons of sugar
  • thyme
  • 30 gr hazelnuts

Doses for focaccia:

  • 500 g all-purpose flour
  • 300 grams of water at room temperature
  • 4 gr of fresh brewer’s yeast
  • 20 gr of extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of sugar
  • Category: Video recipes

  • Difficulty: medium

  • Information:

  • Serves: 4
  • Preparation:

Start by dissolving the yeast in the water to prepare the dough.

Combine flour, water, yeast in a bowl, and mix well. Add the extra virgin olive oil and salt and knead the dough into a ball.

Cover with cling film and leave to rise for 2 hours at room temperature.

Once the dough has risen, roll it out onto an oiled baking tray. Add a little oil and spread the dough with your fingers.

Season with salt, add fresh thyme and bake in a preheated oven at 200°C for 40 minutes.

Meanwhile, prepare the caramelized onions.

Peel the onions and cut them into slices. In a nonstick pan, heat a tablespoon of extra virgin olive oil, add the onions and stew for a few minutes. Then add a tablespoon of sugar and half a glass of water. Caramelize for a few minutes.

Take the focaccia out of the oven and let it cool down. Garnish the focaccia with the caramelized onions, the slices of lard and the flakes of Fontina PDO. Add the chopped hazelnuts, the figs and a few thyme leaves.

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