Who doesn’t like ragù alla Bolognese? And who doesn’t like pizza? Put them collectively, and also you get… Focaccia alla Bolognese! This recipe makes use of the sunshine, fluffy dough of “focaccia alla Barese” as a base, topped with the hearty meat sauce that could be a staple within the delicacies of Bologna. It’s an actual crowd pleaser!
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FOCACCIA ALLA BOLOGNESE RECIPE
Cook dinner Time: 3 ½ hours, largely unattended
For this recipe, you will want:
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6 cups (720 g) bread flour
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2 teaspoons (8 g) lively dry yeast
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1 ¾ cups (420 ml) water
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4 teaspoons (20 g) salt
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A pinch of sugar
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2 teaspoons (10 ml) extra-virgin olive oil, plus additional for greasing and drizzling
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3 cups (700 ml) ragù alla Bolognese, or to style
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Grated Parmigiano-Reggiano cheese, to style
In a big bowl, totally combine the flour and yeast. Add a lot of the water, however hold about ¼ cup (50 ml) in reserve. Combine with a picket spoon till the entire water is absorbed and a tough, crumbly dough kinds. Add the salt, sugar, and remaining water. Combine till the entire elements are well-incorporated.
Add the olive oil and blend it totally into the dough. At this level, it can probably be extra handy to fold the dough by hand slightly than combine it with the spoon. Cowl the bowl with a lid or plastic wrap and let it relaxation at room temperature for 20 minutes.
Slide your hand beneath the dough, alongside the facet of the bowl, then raise and fold the sting of the dough into itself. Repeat this course of, turning the bowl as you go to fold all the perimeters in.
Cowl the bowl and let the dough relaxation for 20 minutes. Repeat this course of 4 or 5 extra instances: folding the dough, overlaying the bowl, and letting it relaxation for 20 minutes.
After folding the dough for the final time, cowl the bowl once more and let it relaxation for 1 hour or till it has roughly doubled in dimension. It’s greatest to relaxation the dough in a heat place, resembling an oven with the sunshine on.
Liberally grease the underside and sides of a big non-stick baking tray—13×18 inches (33×46 cm), or comparable—with olive oil. Place the risen dough within the tray and gently press it out together with your fingertips, working from the middle towards the perimeters. Unfold the dough till it utterly fills your entire tray as much as the perimeters. If the dough tends to shrink again from the corners, wait a couple of minutes minutes for the gluten to loosen up and check out once more.
Liberally drizzle the highest of the dough with olive oil and unfold it round evenly together with your palms. Cowl the tray with plastic wrap and let the dough rise for a further hour, or till the dough rises to achieve the highest edges of the tray.
Preheat the oven to 450°F (230°C).
Evenly unfold a thick layer of ragù on high of the pizza, adopted by a drizzle of olive oil and loads of grated Parmigiano-Reggiano cheese.
Bake the focaccia for 14 to 16 minutes, till the underside is golden (you may fastidiously examine it by lifting with a spatula) and the cheese on high is starting to crisp.
Serve scorching and recent, if attainable, but it surely can be reheated in a heat oven. The focaccia will final a day or two refrigerated.
