Feast on Ristorante la Famiglia's al prosciutto e rucola focaccia
Feast on Ristorante la Famiglia's al prosciutto e rucola focaccia
Feast on Ristorante la Famiglia's al prosciutto e rucola focaccia
Feast on Ristorante la Famiglia's al prosciutto e rucola focaccia
Feast on Ristorante la Famiglia's al prosciutto e rucola focaccia

Feast on Ristorante la Famiglia’s al prosciutto e rucola focaccia

Focaccia – the often-neglected cousin of pizza – is coming back into vogue thanks to the fantastic work of the kitchen staff at Ristorante La Famiglia. Every Wednesday the restaurant cures the hump-day blues by offering a range of freshly baked focaccia for a song. We’ve been lucky enough to get our hands on the family recipe used for Ristorante La Famiglia’s excellent dough and now you can have a go at whipping up your own at home with a hearty helping of prosciutto, fior di latte and rocket as topping.

INGREDIENTS

400 g strong white bread flour (plus extra for dusting)
100 g fine ground semolina flour or strong white bread flour
sea salt
1 sachet dried yeast
half a tablespoon of golden caster sugar
300 ml water (lukewarm)
olive oil
extra virgin olive oil
2 red onions, finely sliced
a few sprigs of fresh thyme, leaves picked
2 tablespoons olive oil
prosciutto
rocket
fior di latte (mozzarella)

TO MAKE
Place the flours and half a tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.

As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.

Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.

While the dough is rising, preheat your oven to 220°C and prepare your toppings. To cook the focaccia as soon as the dough has risen, pound the dough, place it on a baking tray and spread it out so it is covering the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells. Top with cherry tomatoes and finish a sprinkle of sea salt. Leave to prove for a further 20 minutes then bake for 20 minutes until golden on top and soft in the middle.

Once cooked, remove from the oven and top with slices of prosciutto and chunks of fior di latte (mozzarella). Place back in the oven until cheese melts then remove and top with rocket and a good drizzle of extra virgin olive oil.

If you are short on prosciutto, don’t worry – you can add any toppings you like to your focaccia! If you can’t be bothered cooking, remember that you can still get your focaccia fix at Ristorante La Famiglia every Wednesday for its $10 focaccia night. The delightful prosciutto and rocket focaccia is available, as is the likes of four cheese, salami, sautéed mushrooms and vegetarian varieties.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 1800 places to eat, drink, shop and play.

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