Belgian speck Focaccia

Tantalizing star of buffets, appetizers and quick snacks

 Process:

  Dough:
Mix the flour with a little bit of salt and a teaspoon of sugar, in a bowl.
Place it in a kind of “fountain” on the work surface and add the brewer’s yeast dissolved in a glass of warm milk.
Mix vigorously until the composite is elastic and homogeneous.
Divide the dough in half and cover a mould with butter.

  Stuffing:
Chop the speck and let it brown for a few minutes in a pan.
Spread everything over one part of the dough and cover it with the other half.
Let it rise for 2 hours.

  Finishing touch:
Bake for an hour in the oven at 180°.
Serve it lukewarm cut into cubes.