Pour the flour and sugar into a bowl. Dissolve the yeast in a glass of warm water and add it to the flour. Knead the dough and add lukewarm water until the dough is firm. Then, leave it to rest for approximately two hours in a bowl covered with a clean, damp cloth. Spread out the dough (on baking paper) until it is a cm thick, brush it with extra virgin olive oil. Create small holes pressing your fingertips in the dough. Preheat the conventional oven at 250 degrees. Sprinkle with salt and place the baking paper with the dough on the baking tray. Bake for 10 minutes. Once cooked, fill with ham and sun-dried tomatoes.
Focaccia bread with sun-dried tomatoes and Parma Ham
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
