Cereal focaccine with pecorino cheese, lard and figs



 40 minutes

Ingredients per 6 People

Cereal flour, 17.5 oz
Water, 10 fl oz
Extra virgin olive oil, 0.7 fl oz
Salt, 5 oz
Fresh brewer's yeast, 0.10 oz
Lard, 3.5 oz
Pecorino, 9 oz
Figs, 10.5 oz


Melt the yeast in warm water. In a bowl mix flour and yeast. Add water, oil and salt. Knead to obtain an homogeneous ball and put it in a big bowl, covered with food film; let rest in the fridge for about 24 hours. Preheat the oven to 428°F, turned on conventional (static) mode.
Cut Pecorino in thin slices and figs into quarters. Oil some 6-inch diameter baking trays, put about 2.82 oz of the mixture in each one and stretch with fingers; put Pecorino on them.
Put the baking trays in hot oven for 10 minutes and then put lard slices. Bake 3 more minutes, take out focacce from the oven and lay figs on top.

Daniela Stratta – Chiedilo alla Dani

I was born and grew up in Asti (Piedmont - Monferrato) which is an area with a strong wine and food tradition.
Now I have been living in Finale Ligure (Liguria) where I take inspiration from the wonderful seaview I enjoy from my house.
I write on chiediloalladani: through my blog I have had the opportunity to reorganize my notes scattered around my house.
It is my travel diary: a world of taste, places, art and recipes.
Travelling is my great passion which only becomes perfect through food and wine experience.
My recipes are easy and tasty.
They have in common my curiosity and the quality of raw materials that I learnt to know when I was a little girl in my house in the countryside.

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