Kamut Focaccia filled with ham and Swiss cheese
- Difficulty: Easy
- Prep time: 160 minutes + 2 hours of leaving time
- Serves: 4 Serves
- Cost: Low
- Note: This is an easy recipe that can be the basis for any filling!
Ingredients
- 500 g kamut flour (to be produced with Faribon 600 or Faribon 600 P)
- 25 g brewer's yeast
- 400 ml milk
- 1 spoon of extra-virgin olive oil
- Salt and pepper q.s.
- 5 g sugar
- 200 g ham
- 125 g Swiss cheese
PREPARATION
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Grind the kamut with Faribon 600 or Faribon 600 P to get the flour;
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Melt the brewer's yeast with a dash of warm milk;
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Pour the kamut flour in a bowl, add the dissolved yeast, sugar, oil and a pinch of salt.
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Start kneading with the help of some milk (it can be replaced with water)
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Continue kneading on a wooden cutting board, then place the mixture in a bowl covered with transparent film and leave it to rise for about 2 hours;
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Divide the dough into two pieces and roll them out. Line a baking tray with baking paper and place the first part of the dough;
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Add the diced ham and Swiss cheese, then cover the filling with the second part of the dough, by sealing well the edges;
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Bake at 180°C for 30 minutes.
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