The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia with smoked ham and confit onions

Bakingfanatic's picture
Bakingfanatic

Focaccia with smoked ham and confit onions

Any focaccia does it for me, but smoked ham and confit onions make a fabulous combination. This is very much a favourite focaccia of mine, second only to roasted garlic focaccia (for which I knead most of the soft roasted garlic with the dough atvthe start and a few bits ofvgarlic are left whole, studded into the proved dough before baking).

The bursts of salty ham balance well with the sweetness of the onions. Each time I go for about 80% hydration, although I have pushed it a fair bit higher from time to time. I always go for a slow prove overnight in the fridge before very gently turning it out and shaping. blog post.