EVO Oil focaccia with artichokes, egg and salami

Ingredients:
  • Extra virgin olive oil focaccia no. 1
  • Artichokes in oil no. 3/4
  • Hard-boiled egg no. 1
  • Aged salami g 60
  • Mayonnaise no. 2 tablespoons
  • Extra virgin olive oil to taste
  • Maldon salt to taste

  • For the focaccia:

  • 00 flour Kg 1
  • Water g 550
  • Salt g 20
  • Extra virgin olive oil g 100
  • Brewer’s yeast g 10
Procedure:

Knead all the ingredients together, adding salt and extra virgin olive oil last. Let the dough rise, then roll it out on a baking sheet and let it rise again. Bake at 220°C for about 10–15 minutes.

Cut the focaccia into even triangles. Spread mayonnaise on the base. Add the artichokes in oil, well-drained and finely chopped, followed by the sliced hard-boiled egg and the aged salami.

Fold the focaccia closed and finish with flakes of Maldon salt and a drizzle of extra virgin olive oil. Serve with extra virgin olive oil on the side.

Oil and Flavor: Perfect Pairings for Your Recipes

The ideal pairing is with a Monocultivar Caninese PDO Canino Lazio extra virgin olive oil, intense and fresh, with notes of green tomato and freshly cut grass. Perfect for enhancing the savory flavors of the salami and artichokes.