6-hour focaccia
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
6 people
Preparation time:
⧗ min. 6 hours
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha or grill with pan, food processor, baking or casserole dish
Ingredients
• 500 g flour (type 405)
• 400 g lukewarm water
• 5 g fresh yeast
• 3 g honey
• 5 g salt
• 5 g olive oil
• optional: green pesto, small tomatoes, salt flakes, thyme
• 6 slices of mountain cheese
• 6 slices of Coppa
• 1 handful of arugula
• 1 piece of Parmesan
Find more Planchas in our shop!
preparation
➊ Add the yeast and honey to the lukewarm water and mix until the yeast dissolves. Then let it stand for about 10 minutes. Meanwhile, combine the flour and salt in a bowl.
➋ Add the water-yeast mixture to the flour and knead with a food processor for 20 minutes until the dough forms. Then, cover and let it stand at room temperature in a lightly oiled bowl for one hour.
➌ Then stretch and fold the dough to give it more structure. To do this, gently stretch the dough with wet hands and then fold the top and bottom edges over each other. Let it rest for another hour, then fold and repeat the entire process five times.
➎ While the focaccia is still warm, divide it into 6 equal pieces, cut them open, and top each half with a slice of mountain cheese. Place the top halves on top, place each piece on a plancha or griddle, and melt the cheese. Top with arugula, coppa, and freshly shaved Parmesan cheese and serve.
Recipe by Adi Blanz
Legend has it that the club sandwich was first served in Saratoga Springs, New York, at the end of the 19th century. Adi Blanz and Heiko Wild from the Allgäu Grill School have taken on the subject for us. True to their motto: "We take a different approach..." https://grillschule-allgaeu.de/
Recipe from FIRE&FOOD issue 02/2025
