Focaccia With Asparagus, Prosciutto, and Truffle Oil Recipe #376397
Again, this was taken off of truffle-oil.com's website and I'm posting it here in case I lose it. Please review if you make this. I'm also guessing on yield and times again, as well as servings as they didn't include this in recipe. The site says to add the truffle when everything else is finished. Also, it suggests using a pizza stone.
by Marla Jones
2 hours | 1½ hours prep
SERVES 4 -6 , 4 pies
- 1 cup water, 110 degrees F
- 1 1/4 ounces dry active yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil, plus extra to oil bowl
- 2 1/2 cups all-purpose flour, as needed
- 1 teaspoon salt
- 1 bunch very tender young asparagus
- 1/4 cup yellow cornmeal
- 1/4 cup extra virgin olive oil
- 1 teaspoon chopped fresh oregano, leaves only
- 1 teaspoon chopped fresh rosemary, leaves only
- 1 teaspoon chopped fresh sage, leaves only
- 8 slices Fontina cheese, sliced very thin
- 2 tablespoons white truffle oil
- Place the warm water in a food processor and sprinkle the yeast over the top.
- Wait for two minutes, then add the sugar, half of the olive oil, and half of the flour.
- Mix thoroughly until smooth, cover with plastic, and allow to sit for 45 minutes; it should be very foamy.
- Add the salt, the remaining oil, and half of the remaining flour.
- Mix thoroughly and, with the processor running, add the rest of the flour gradually, just two Tbsp at a time, until the dough forms a ball and pulls away from the sides of the bowl.
- The ball of dough should be moist to the touch, but not too sticky and you may find it necessary to add additional flour, a very small amount at a time.
- Place a small amount of olive oil in a mixing bowl and add the dough, turning the dough several times to coat.
- Cover the dough ball with plastic wrap and set aside in a warm spot until it has doubled in size, which should take about 45 minutes.
- Punch down the dough and turn out onto floured surface and knead until smooth.
- Form into another ball.
- Bring a large pot of salted water to a boil.
- Trim the asparagus ends off and discard.
- Peel the asparagus skin off of the stalk, starting just below the tip.
- Boil the asparagus until it is bright green, about 2-3 minutes.
- Chill immediately under cold running water.
- Cut in half lengthwise and reserve.
- Place the pizza stone in the oven and preheat to 350 degrees F.
- Cut the dough into four pieces and roll into balls.
- Use a rolling pin to roll the pieces into small disks, about 8 inches wide.
- Cover them with plastic and allow them to "proof" for about 5-10 minutes.
- Roll out again until each piece is about 1/2 inch thick.
- Sprinkle a pizza pan with cornmeal and transfer the dough pieces to it.
- Press your fingertips into the dough, leaving dimples in the surface.
- Sprinkle the dough with the 1/4 Celsius olive oil, salt, oregano, rosemary, and sage, being careful to distribute the ingredients evenly over all of the dough pieces.
- Sprinkle the pizza stone with cornmeal and bake the dough disks for about 20 minutes, or until lightly browned on top.
- Use a sharp knife to poke any large bubbles that form during baking.
- Remove the foccacia and top with the prosciutto, asparagus, and cheese slices.
- Return to the oven and bake until the cheese is melted and the toppings are warm, about 10 minutes.
- Cut the finished foccacia into wedge shaped pieces before drizzling with the truffle oil.
- Sprinkle with pepper and serve while hot.
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5 stars