Not just a Focaccia... an Antipasto Focaccia!
- Dissolve the sugar and the yeast in 1/2 Cup of the water. Let the yeast rise for 5 mins.
- In a stand mixer, add the flour, salt and oil and mix well.
- Add the yeast to the flour along with the rest of the water. Mix well.
- Cover the dough and let it rise for at least one hour.
- Preheat the oven at 425F.
- Wet the baking pan with a thin film of olive oil and put the dough in your baking pan. Let it rise again for another 20 mins.
- Garnish with the dough with more olive oil, slices of fresh tomatoes, black olives, grated pecorino and pancetta.
- Bake the focaccia for about 20 mins.
- Once it is cooked to your liking, garnish with slices of Capocollo and serve.
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