Squid Ink Focaccia With Pumpkin Seeds And Prawns With Poppy Seeds And Sichuan Pepper Recipe by Francesca Diomede
Cooking Instructions 1 The day before: Weigh the flours and prepare the squid ink. 2 Sift the flours into a glass bowl, add the dissolved yeast, and mix. In a separate bowl, dissolve the squid ink in the water, then gradually add it to the flours while kneading. Finally, add the salt and olive oil. 3 Knead until you have a smooth, even dough. Fold the dough four times, every 30 minutes, pulling the dough toward the center and rotating the bowl a third of a turn each time. Cover the bowl with plastic wrap and refrigerate overnight. 4 The next day, take the dough out, let it rest for about an hour, then spread it onto a baking sheet lined with lightly oiled parchment paper. Let it rise in the oven with the light on until doubled in size. 5 Transfer to a baking sheet lined with lightly oiled parchment paper. 6 Gently stretch the dough and let it rise until doubled in size. 7 Mix 1 tablespoon extra virgin olive oil, 1 tablespoon water, and 1/2 teaspoon salt. Spread this mixture over the surface, dimple the dough with your fingers, and sprinkle with pumpkin seeds. 8 Preheat the oven to its highest setting. Bake for the first 10 minutes on the lower rack, then for another 8–10 minutes in the center of the oven. 9 Meanwhile, wash, peel, and devein the prawns. 10 Season with 1 teaspoon extra virgin olive oil, salt, Sichuan pepper, and poppy seeds. 11 Cook the prawns for a few minutes in a hot pan. 12 Set aside. 13 Remove the focaccia from the oven, let it cool slightly, cut it, and top with the prawns. 14 Enjoy! 1 The day before: Weigh the flours and prepare the squid ink. 1 The day before: Weigh the flours and prepare the squid ink. 2 Sift the flours into a glass bowl, add the dissolved yeast, and mix. In a separate bowl, dissolve the squid ink in the water, then gradually add it to the flours while kneading. Finally, add the salt and olive oil. 2 Sift the flours into a glass bowl, add the dissolved yeast, and mix. In a separate bowl, dissolve the squid ink in the water, then gradually add it to the flours while kneading. Finally, add the salt and olive oil. 3 Knead until you have a smooth, even dough. Fold the dough four times, every 30 minutes, pulling the dough toward the center and rotating the bowl a third of a turn each time. Cover the bowl with plastic wrap and refrigerate overnight. 3 Knead until you have a smooth, even dough. Fold the dough four times, every 30 minutes, pulling the dough toward the center and rotating the bowl a third of a turn each time. Cover the bowl with plastic wrap and refrigerate overnight. 4 The next day, take the dough out, let it rest for about an hour, then spread it onto a baking sheet lined with lightly oiled parchment paper. Let it rise in the oven with the light on until doubled in size. 4 The next day, take the dough out, let it rest for about an hour, then spread it onto a baking sheet lined with lightly oiled parchment paper. Let it rise in the oven with the light on until doubled in size. 5 Transfer to a baking sheet lined with lightly oiled parchment paper. 5 Transfer to a baking sheet lined with lightly oiled parchment paper. 6 Gently stretch the dough and let it rise until doubled in size. 6 Gently stretch the dough and let it rise until doubled in size. 7 Mix 1 tablespoon extra virgin olive oil, 1 tablespoon water, and 1/2 teaspoon salt. Spread this mixture over the surface, dimple the dough with your fingers, and sprinkle with pumpkin seeds. 7 Mix 1 tablespoon extra virgin olive oil, 1 tablespoon water, and 1/2 teaspoon salt. Spread this mixture over the surface, dimple the dough with your fingers, and sprinkle with pumpkin seeds. 8 Preheat the oven to its highest setting. Bake for the first 10 minutes on the lower rack, then for another 8–10 minutes in the center of the oven. 8 Preheat the oven to its highest setting. Bake for the first 10 minutes on the lower rack, then for another 8–10 minutes in the center of the oven. 9 Meanwhile, wash, peel, and devein the prawns. 9 Meanwhile, wash, peel, and devein the prawns. 10 Season with 1 teaspoon extra virgin olive oil, salt, Sichuan pepper, and poppy seeds. 10 Season with 1 teaspoon extra virgin olive oil, salt, Sichuan pepper, and poppy seeds. 11 Cook the prawns for a few minutes in a hot pan. 11 Cook the prawns for a few minutes in a hot pan. 12 Set aside. 12 Set aside. 13 Remove the focaccia from the oven, let it cool slightly, cut it, and top with the prawns. 13 Remove the focaccia from the oven, let it cool slightly, cut it, and top with the prawns. 14 Enjoy! 14 Enjoy! 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