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Focaccia with bresaola and rocket served
Fresh bresaola and peppery rocket atop a golden focaccia base

Focaccia with bresaola and rocket

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
A true Italian classic built on the contrast of hot and cold. The focaccia comes out of the oven hot, crispy, and oily, while the topping of bresaola (air-dried beef) and rocket provides a cold, fresh contrast. It's no accident that the toppings aren't baked: heat would dry out the bresaola, ruining its delicate texture, and wilt the rocket. This preserves the freshness of the dish.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 8 servings
🔥 Calories 290 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking tray
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the focaccia base (dissolve yeast, knead, prove for 60 mins).

Tip: See the basic focaccia recipe.
2 ✓

Press into the tray, rest 15 mins, dimple, brush with oil and salt.

Tip: We are only baking the dough now! The topping comes later.
3 ✓

Bake at 200°C for 20-25 minutes.

Tip: Until nicely golden.
4 ✓

As soon as you take it out of the oven, immediately place the bresaola slices and fresh rocket on top.

Tip: The residual heat of the dough warms the ham fat just enough to make it 'sweat' and become fragrant, but not cook.
5 ✓

Drizzle with a little extra virgin olive oil before serving.

Tip: This ties the flavours together.

Recipe FAQ

Can I bake the bresaola?
Better not. It is a noble, cured meat best eaten raw (as cold cuts). Cooking makes it salty and tough.

Ingredients

  • 20 g Fresh yeast
  • 300 ml Lukewarm water
  • 5 g Sugar
  • 30 ml Olive oil
  • 500 g Flour
  • 10 g Salt
  • 150 g Bresaola (thin slices)
  • 50 g Fresh rocket
  • 20 ml Olive oil (for topping)