Crescente, the focaccia from Bologna
The crescente is a Bolognese focaccia that originated in the 19th century as a recycling recipe and bakers' snack.
Servings 8 servings
Equipment
- one 27x34cm rectangular mold
Ingredients
- 50 ml of lukewarm milk
- 25 g fresh yeast cube
- 10 g of honey or 5 g of sugar
- 500 g of 00 flour
- 100 ml of room-temperature milk
- 100 ml of room-temperature water even sparkling
- 100 g of ground prosciutto crudo
- 50 g of ground sweet bacon you can also use 100 g of it
- 50 g of olive oil or 30 g of lard
- 8 g of fine salt
Instructions
- Add honey and crumbled yeast to warm milk and stir to dissolve yeast.
- Pour the flour into the bowl of the planetary mixer, hollow out a small crater in the center, and pour the yeast batter, milk, water, olive oil, and ham and bacon mixture inside.
- Knead with the hook whisk for 10 minutes, then add the salt and knead for 5 minutes more.
- Make a crosswise with a knife on the surface and let the dough rest covered for two hours or until doubled.
- Roll out the dough with a rolling pin without kneading it to 1 cm high on a sheet of parchment paper that you will use to transfer the flatbread to the baking sheet. Brush the surface wiith a little of olive oil. Let it rest for 10 minutes.
- Meanwhile, preheat the oven to 180 degrees (356F).
- Bake in the oven for 40 minutes or until the surface is golden-brown.
- Remove from oven and let cool before cutting.
- Store out of the refrigerator for two days and in the freezer for one month.