If you are one of those who always have salami and cheese in the refrigerator, you are about to fall in love with this incredibly delicious focaccia studded with salami and Romano Cheese.
This meal is a great choice for an afternoon snack or as a side to any soups. It has soft, spongy, and moist with an excellent taste of creamy cheese.
The Best Focaccia Studded with Salami and Romano Cheese
Preparing this tasty dish is convenient and easy. The recipe includes only a detailed step of making the perfect dough.
Once it is ready to serve, you will taste the flavorful dough, which has a soft and tangy texture, spiced up with salami and dried oregano.
Put the grated Romano cheese in a medium bowl, chop the salami into small or bite-size pieces and mix it with the cheese. Set it aside.
In a large bowl, mix the all-purpose flour, salt, dried yeast, two tablespoons of olive oil, and dried oregano. Use a whisk to mix them. Now gently add half of the warm water to the bowl and stir until it begins to clump.
Add the water until the mixture comes together as a dough. Once there are no clumps and dry spots, fold in the mixture of Romano cheese and chopped salami. Give it a good mix with a spatula.
Now dust your work surface slightly and start to knead the dough with your hands. Use your fist to mix the dough for about 5-8 minutes until the dough looks elastic, smooth, and pliant. Shape the dough like a ball.
Clean the bowel and drizzle about two tablespoons of olive oil at the bottom, and place the ball-shaped dough in it. Roll the ball on every side and make sure it is completely coated with oil.
Cover the bowl with a kitchen towel and let it rest at room temperature until doubled in size. It should need about an hour or an hour and a half depending on the temperature.
You need a baking sheet with sides. Lightly drizzle some olive oil and place the risen dough into the baking pan. With your hand, press the dough to the bottom of the pan into an even layer.
Preheat the oven to 425ºF (220ºC).
Cover the baking pan with a kitchen towel and let it rest for another 20 minutes, for the second rising. The dough is ready when you push it with a finger, and it dimples.
Then dimple the entire top of your focaccia. Sprinkle some olive oil, spread it, and top it with a pinch of salt and cracked black pepper.
Bake in the oven for 20-25 minutes, or until golden brown and tender. Then remove from the oven and let it cool on a rack before slicing it.
To serve this delicious focaccia studded with salami and Romano Cheese, you can cut it into four-inch squares, cut pieces in half crosswise, fill with kale and tomato slices, or side it with a cup of hot soup or stew.
You can swap salami with any other cured meat you might have in mind like prosciutto, bacon, and ham.