gruyere-serrano ham focaccia

I´ve only ventured into bread-making quite recently and I can´t believe it took me so long to jump in. I mean, there must be something inherently scary about yeast, you know, all the fears about “killing it”, no wonder people are scared of bread if they choose those words to describe the process!
First, I tried my hand at pizza, then I did a white batter bread which turned out beautifully, and was so happy with it I did repeats for different people quite a few times… oh, the bread-maker´s ego.
I even jumped in the no knead bread bandwagon.
There was only one way to feed my new addiction: buy a bread-making book. Which I did a few weeks ago. I chose this book by an Argentine specialist I had seen on tv a few years ago and marvelled at the “foaminess” of his creations.
There are 145 recipes, so I will have plenty of stuff to keep me entertained, but the first recipe I chose was a gruyere cheese-serrano ham focaccia.

gruyere cheese-serrano ham focaccia

I usually know whether a recipe will succeed or not just by looking at the ingredients list. In this case: gruyere + ham = deliciousness.

Plus, the recipe was pretty easy and it yields 4 loaves, so I knew I probably would have 2 loaves left over from my dinner party that I would freeze and recycle for future dinners.

gruyere cheese-serrano ham focaccia

I wasn´t disappointed, the only slight problem was that the ham was a bit salty for my taste (then again, I´m used to eating with very little salt because my dad has high blood pressure so salt is pretty much non-existent at my parents´). So try your ham first and adjust the amount of salt you add to the dough accordingly.

You can also use the recipe as a base and exchange the ham for sun-dried tomatoes for instance. Just think of things you would like to find in there and you are set to go.

gruyere cheese-serrano ham focaccia

Gruyere-serrano ham focaccia (from 145 Recetas de panes y facturas by Marcelo Vallejo)

All-purpose flour (here it is called 0000), 500 grams (1.1 pounds)
Salt, 2 teaspoons
Fresh yeast, 25g (around 10g of instant yeast, 2 teaspoons)
Water, 300cc (around 10oz)
Egg, 1
Unsalted butter, 2 tablespoons
Serrano-style ham, 125g (around a 1/4 pound)
Gruyere cheese, 125g (around a 1/4 pound)
Extra-virgin olive oil (to brush the bread)

Yield: 4 loaves

1. Place the flour and the salt in a bowl. Make a hole in the middle and put the yeast, the lukewarm water, the egg and the softened butter there. Mix slightly.
2. Chop the ham slices thinly and the cheese into tiny squares. Add to the dough.
3. Knead until you get a soft, homogeneous dough (about 3-5 minutes).
4. Put back in the bowl and cover with plastic wrap. Let it rest for 30 minutes.
5. Divide the dough into 4 rolls. Cover and let the balls rest for 15 minutes.
6. Pull out each ball with your hand, giving it an oval or rectangular shape. They should be about 1cm thick.
7. Place them on oiled pans. Brush the top of each loaf with extra virgin olive oil. Cover and let them double.
8. Preheat the oven to 180°C (350°F).
9. Bake for 30 minutes. Serve warm.


Filed under bread, food, savory

8 responses to “gruyere-serrano ham focaccia

  1. Gourmet Peasant

    Those are lovely looking focaccias and I like your gourmet math;gruyere + ham does equal delicious.

  2. Jenifer

    Oh, that looks so good. One day I will try bread. One day. I’m sticking with pizza dough for now.

  3. deb

    This looks delicious! Go you and your yeasted endeavors. It’s really harder to *kill* than you think, I promise (I’ll dig up some ways so we all know what to avoid, mkay?). And Jenifer, pizza dough IS bread. In fact, Michael Chiarello says his pizza dough and focaccia dough are the same recipe, he just replaces the water with milk for the focaccia. So now you can make that too. 🙂

  4. Kristen

    That looks like some amazing focaccia! I’m impressed!

  5. Lis

    I want to be a bread baker in the worst way myself.. and I’m the same as you were — scared but not really sure why. I hope that I jump that hurdle like you did! Your focaccia looks fabulous and I love the flavor combo!

    Also.. the raviolies below.. *swoon*

  6. Welcome to WordPress! You’re one of us now…hahahahaha (evil laugh) 😀

  7. Love the new site and format! It looks fabulous!

  8. Gourmet peasant- Thanks. Definitely can´t go wrong with combinations like that.

    Jenifer- As Deb aptly said, pizza dough is pretty much like making bread, you generally have to knead more when making breads, but that´s it. Go for it! And thanks for the welcome to WordPress, I hope to be more successful with it than I was with Blogger.

    Deb- Thanks and yep, definitely up for more breadmaking tips from your breadmaking class (I was going to do something like that but the courses were ridiculously expensive, so I´ll keep learning on my own for the time being).

    Kristen- Thanks, I have tons of work to do regarding format and widgets, but I feel I´m on the right track at last.

    Lis- Thanks very much! Maybe you should start with some sort of focaccia, it´s less intimidating in a way because it´s more like a pizza.

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