North-facing focaccia – ham, onion, Comté cheese

Huile d'olive de Nyons PDO
Subtle flavour
Focaccia versant nord - jambon, oignon, comté
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Resting time
2h30
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Starter

Ingredients

A PDO
For 6 personnes
  • 500 g of flour
  • 12 g fresh yeast
  • 1 c. tablespoon of Nyons olive oil PDO
  • 360 ml water
  • 1 c. a teaspoon of salt
Filling:
  • 2 c. a tablespoon of water
  • 5 c. tablespoon of Nyons olive oil PDO
  • Paris ham
  • 1 onion
  • 30 g County PDO

Tip

Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane, etc.) will pair very well with this northern-style focaccia.

Instructions

  • Mix the fresh yeast with 100 mL of lukewarm water and 50 g of flour. Leave to rest in a warm, draught-free place for 30 minutes.

  • In a mixing bowl, place the remaining flour and mix it with the salt.

  • Once the yeast, flour and water mixture has risen (bubbles will appear), pour it into the flour along with 1 tablespoon of olive oil and the remaining water. Mix and knead for 5 to 6 minutes.

  • Place a damp tea towel over it and leave the dough to rise in a warm place for 1 hour 30 minutes. Once the dough has risen, tip it into an ovenproof dish.

  • Mix 2 tablespoons of Nyons olive oil (PDO) with 2 tablespoons of water, brush the dough with this mixture and leave to rise for 30 minutes.

  • Preheat the oven to 210°C.

  • Peel and slice the onion into thin strips. Fry it for 3 to 4 minutes in 1 tablespoon of Nyons olive oil (PDO).

  • Place the ham, cut into large chunks, on top of the pastry, followed by the onion.
  • Grate the Comté and sprinkle it over the focaccia.
  • Bake for 10 to 15 minutes and check whether it is cooked.
  • Serve warm as an aperitif or starter, accompanied by a salad.

Tip

Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane, etc.) will pair very well with this northern-style focaccia.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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