Joselito ham recipe

Total: 5 h 20 min Diners: 6

This Joselito ham focaccia is a fantastic option if you want to make bread at home and you have never tried or it has become a difficult subject to pass. The dough is not very manageable but that’s okay, you have to understand it that way and respect its rising times to get a tremendously fluffy and delicious bread. The secret is not to think that it has to be made into a ball but that it gains strength during the fermentation process thanks to the folding that is done in the bowl. You don’t have to work hard kneading it, the most important thing is to fold it and then let it ferment in a warm space away from drafts, always covered with plastic wrap so it doesn’t dry out.

Once the first fermentation takes place it is important to turn it over to the tray where we will bake it and line it with baking paper so that it does not stick, it will ferment again here and at that moment we can sprinkle it with a little salted water, so that it gains in humidity and then it will be even juicier. Finally the cherries will be introduced and a little pesto will be added although if you do not want it toasted and you only want its flavor “in fresh” you will have to add it once out of the oven; moment in which you will also incorporate the slices of Joselito ham cut by knife whose fat will melt with the residual heat given off by the bread. A real temptation!

Ingredients

For the focaccia dough

. Flour, 600 g Water, 750-800 ml Olive oil, 50 g Salt, 12 g Dry baker’s yeast, 4-5 g Honey, 2 teaspoons Cherry tomatoes, 10 u Maldon salt, 1 teaspoon Olive oil to finish on top, c/s Slices of Joselito ham, 100 g

For the dill and macadamia pesto

Fresh dill, 1 cup Macadamia, 20 u Parmesan, 30 g Small garlic clove, 1 u Salt, t/s Oil, c/s

Step 1

Mix in a bowl all the ingredients of the focaccia and stir well with a spoon until we already have to put the hand or take to the mixer (with the dough hook on). We will have to knead until we get a smooth and homogeneous texture that will stick to our hands. It is best to knead in folds from the outside in, with oiled hands.

Step 2

Turn the dough into an oiled bowl and make at least 12 folds, from the outside in, to give the dough strength. Cover with plastic wrap and let the dough rise until it doubles in volume 2.5 times, about 3 hours.

Step 3

Meanwhile make the macadamia and dill pesto by putting the garlic clove, macadamias, dill, salt, Parmesan and olive oil in a blender and blend well. Reserve in the fridge.

Step 4

When the dough has risen, turn it out onto the tray (it has to be a little high) in which we will bake the focaccia, covered with a paper towel. Spread well all over the tray and let it ferment again for 1 hour, covered with film but not on contact so that it does not stick.

Step 5

Preheat the oven to 220ºC.

Step 6

Insert the cherries into the dough, make small indentations with oiled fingers, add a little olive oil, pesto and salt flakes and bake for 20 minutes or until golden brown.

Step 7

Finish with a little more pesto, olive oil and the Joselito ham slices that will give it that special touch.