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Yogurt focaccia with speck and cherry tomatoes

17/11/2023

Yogurt focaccia with speck and cherry tomatoes is a tasty and fresh variant of the classic focaccia. Here I provide you with a simple recipe to make this delicious Italian-style dish.

Ingredients

  • 250 g of type 00 flour
  • 125 g of Greek yogurt
  • 7 g of fresh brewer’s yeast (or 2 g of dry brewer’s yeast)
  • 1 teaspoon of sugar
  • 100 ml of warm water
  • 1 pinch of salt
  • Extra virgin olive oil to taste
  • 100 g of thinly sliced speck
  • 150 g of cherry tomatoes
  • Dried oregano to taste
  • Coarse salt to taste

Preparation

  1. Start by dissolving the fresh (or dry) brewer’s yeast in warm water with a teaspoon of sugar.
  2. In a large bowl, pour the flour and make a small well in the center where you will add the Greek yogurt and the mixture of water and yeast. Start kneading.
  3. Add a pinch of salt and continue to work the dough until it becomes smooth and elastic. If the dough is too sticky, you can add a little flour; if it’s too dry, add a bit of water.
  4. Form a ball with the dough, place it in a lightly oiled bowl, and cover it with a damp cloth. Let it rise for about 1-2 hours, or until it doubles in volume.
  5. In the meantime, wash the cherry tomatoes and cut them in half.
  6. Once the dough has risen, spread it onto an oiled baking tray, creating small edges.
  7. Distribute the slices of speck and the cherry tomatoes on the dough, then sprinkle with dried oregano, add a drizzle of oil, and coarse salt.
  8. Let the garnished dough rest for another 15-20 minutes while pre-heating the oven to 200 °C.
  9. Bake the focaccia for about 20-25 minutes, or until you see the surface become golden and crispy.
  10. Take the focaccia out of the oven and let it cool on a rack before serving.

This focaccia is ideal for an aperitif or as a starter. The sweetness of the yogurt in the dough balances the strong flavor of the speck and the acidity of the cherry tomatoes, creating a very pleasant balance of flavors.

Curiosity

Speck is a typical product from South Tyrol, where the meat is both smoked and cured to achieve a unique and intensely aromatic taste, making it perfect for enriching dishes like this focaccia.

Yogurt focaccia with speck and cherry tomatoes