Here’s a perfect recipe for the outdoor snack season—a really tasty and super-crispy focaccia… ideal also for vegetarians!
For the dough:
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150 g 00 flour
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150 g Manitoba flour
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1 teaspoon dry yeast
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1 tablespoon Colavita Selezione Italiana Extra Virgin Olive Oil
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1 teaspoon salt
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200 ml lukewarm water
For the topping:
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100 g fava beans
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2 fresh spring onions
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2 tablespoons Colavita Selezione Italiana Extra Virgin Olive Oil
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30 g pecorino cheese
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Mint and/or parsley
Combine the flours, salt, and yeast in a mixer and mix for 2 minutes on low speed.
Add about 200 ml of lukewarm water and the olive oil, kneading the dough for 5 minutes on medium speed.
Transfer the dough to an oiled bowl, cover with cling film, and let it rest in a warm place for about an hour.
On a lightly oiled work surface, briefly work the dough, then fold it several times.
Let it rise again, covered, for about 30 minutes.
Roll out the dough on a well-oiled baking tray, using your fingertips to shape it to about 20 cm in diameter. Let it rest another 15 minutes.
Preheat the oven to 190°C (fan). Slice the spring onions into rings. Shell the fava beans and blanch them for one minute, then remove their skins.
Arrange the spring onions and fava beans on the focaccia, pressing them slightly into the dough.
Sprinkle with salt, drizzle with a little olive oil, and bake for about 20 minutes until the focaccia is crispy and golden.
Once baked, sprinkle with pecorino flakes and fresh herbs. Add another drizzle of olive oil and serve.
