Focaccia with San Daniele Dry-Cured Ham, Tomato and Burrata cheese

Focaccia with San Daniele 24-Month Dry-Cured Ham and Burrata cheese is the gourmet version of the traditional cheese and ham sandwich. With its unique flavour achieved through its lengthy curing process, San Daniele 24-Month Dry-Cured Ham combines perfectly with creamy Burrata cheese and the intense fragrance of home-made pesto. Ideal for special lunches, gourmet picnics or informal dinners

Focaccia

1. Mix the dry ingredients – flour and salt – in a bowl.
2. Weigh the yeast into another, larger bowl and add the water. Stir to dissolve the yeast.
3. Add the dry to the wet ingredients and mix with a wooden spoon or a kneader until you have a sticky dough. 
4. Pour about one third of the EVOO into another large bowl and add the dough. 
5. Cover and leave to stand for about one hour.
6. After an hour, gently fold the dough over onto itself twice. Cover and leave to stand.
7. Repeat steps 5 and 6 three more times, pouring in a little oil each time so that the dough does not stick to the bowl
8. After standing, the dough should have risen and contain bubbles of different sizes. Transfer the dough to the baking tray coated with olive oil and lined with baking paper, handling it gently to avoid deflating the air bubbles.
9. Cover and leave to stand for 10 minutes.
10. Push down the dough with your fingertips to flatten it out, make the holes typical of focaccia and spread it into a square. The quantities are sufficient to cover half a household baking tray and make a focaccia that is crisp but thick enough to fill.
11. Cover and leave to rise for about 30 minutes, until it doubles in volume. In the meantime, heat the oven to 240 °C in static mode.
12. Bake in the pre-heated oven for about 15-20 minutes.

Pesto alla genovese

1. Lightly roast the pine nuts and leave them to cool.
2. Blend/grind the pine nuts with the garlic, salt and grated Parmesan and Pecorino cheeses in a blender or mortar, dribbling in oil to amalgamate the ingredients and create a kind of coarse cream.
3. Add the basil and continue blending/grinding, dribbling in oil to maintain the emulsion. Add salt and oil if necessary.

Assembly

Thinly slice the oxheart tomato and dress it with oil, salt and pepper. Drain the Burrata cheese and cut it into pieces.

Cut the focaccia in half and spread it with a thick layer of pesto, then place the tomato slices, the thin slices of San Daniele Dry-Cured Ham and finally the Burrata cheese on top. Put the top on the focaccia and enjoy.