Recipe: Apricot focaccia with almonds and pancetta
Wine recommendation from Kilian Skalet, restaurant manager at "Jan" (Munich) and the sommelier team
Ingredients · Servings 4
- 20 g fresh yeast
- 1 tsp sugar
- 8-10 tablespoons olive oil
- 500 g wheat flour (type 1050)
- 1 tsp salt
- 600g small ripe apricots
- 2-3 sprigs of rosemary
- 200 g More
- 50 g almonds
- 100g thinly sliced pancetta
- sea salt
- freshly ground black pepper
Method · 1 h 45 min
- For the dough, crumble the yeast into 300 ml lukewarm water and dissolve it while stirring. Add the sugar, 2 tablespoons of olive oil, the flour, and the salt, and knead everything into a smooth, supple dough. Divide the dough into 4 equal pieces, shape them into balls, cover them, and let them rise in a warm place until doubled in size.
- For the topping, wash the apricots, halve them, and remove the pits. Depending on their size, halve or third the halves again. Strip the rosemary needles from the sprig and chop finely. Crumble the feta cheese coarsely and mix with 5–6 tablespoons of olive oil and the chopped rosemary. Roughly chop the almonds.
- Preheat oven to 225°C. On a floured work surface, shape dough balls into oblong, narrow flatbreads and place them side by side on an oiled baking sheet. Press apricot wedges into the dough. Distribute the rosemary feta, pancetta, and almonds evenly over the top.
- Drizzle the focaccia with the remaining rosemary-olive oil mix, sprinkle with salt and pepper, and bake in a hot oven on the middle shelf for 15-20 minutes until golden brown.
The wine comes from a cold-climate growing region and was aged in large wooden barrels. Aromas of gooseberry, toasted wood, lemon, and vanilla; pleasant acidity on the palate, dense mouthfeel, fresh and lively, with a remarkable finish.