Soft, golden, and irresistible: these corn flour focaccine win you over at the very first bite with their rustic aroma and light, airy texture.
Extra virgin olive oil and rosemary — the essential touch — make them even more fragrant and flavorful. The filling celebrates the authentic flavors of Trentino: the bold, smoky notes of speck meet the Fior di Primiero, a bloomy-rind cheese with a soft, creamy heart and delicate hints of milk and cream. To complete the ensemble, the freshness of salad and the pleasantly spicy crunch of red cabbage. A tasty, original idea — perfect for enriching your picnics surrounded by the natural beauty of the Paneveggio – Pale di San Martino Nature Park.
INGREDIENTS FOR THE FOCACCINE
- 380 g all-purpose flour
- 160 g yellow corn flour for polenta
- 200 g water
- 120 g milk
- 12 g fresh brewer’s yeast
- 1 teaspoon sugar
- 10 g salt
- 40 g Extra Virgin Olive Oil
- Extra Virgin Olive Oil
- Rosemary
- Sea salt flakes (optional)
INGREDIENTS FOR THE FILLING
- 200 g sliced Trentino speck
- 400 g Fior di Primiero cheese
- 1/4 red cabbage
- Green salad
- Extra Virgin Olive Oil
- Apple cider vinegar
- Salt and pepper
METHOD:
FOCACCINE
- In a bowl, combine the all-purpose flour with the corn flour.
- Dissolve the yeast in lukewarm water with the sugar, then add the milk.
- Add the flours to the liquid mixture and knead by hand or with a mixer. Add the salt and knead again.
- Gradually incorporate the 40 g of Extra Virgin Olive Oil until fully absorbed.
- Form a smooth dough ball, coat it lightly with oil, and let it rise in a covered bowl (with a towel or plastic wrap) for about 2 hours, until doubled in size.
- Divide the dough into 9 pieces of about 100 g each. Shape them into balls and flatten gently.
- Place the focaccine spaced apart on a baking tray lined with parchment paper, cover with a towel, and let rise for another hour.
- After rising, drizzle generously with Extra Virgin Olive Oil. Press your fingers deeply into the surface to create the characteristic dimples, then sprinkle lightly with corn flour and finely chopped rosemary.
- Bake in a preheated static oven at 200°C (392°F) for about 20 minutes, until golden.
FILLING
- Wash and clean the cabbage and salad.
- Thinly slice the red cabbage and season with olive oil, vinegar, salt, and pepper.
- Cut the cheese into thick slices.
- Assemble the sandwiches by layering all ingredients as desired.
RECIPE BY:
Silvia Coletto is a cook, food blogger, food photographer, and passionate connoisseur of typical products and traditional recipes from Trentino Alto Adige, especially from the Primiero area.
On her blog www.dolcimariemonti.it
, she pays special attention to the selection of local ingredients. There, you’ll find traditional Dolomite cuisine alongside new and easy modern reinterpretations. You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.
