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Champignon Cremieur with barbecued foccacia

Recipe for 4 Portions:

2 Champignon Cremieur (At room temperature)
200g flour
3 tbsp olive oil
Pinch of salt
90-110ml cold water
80g Parma ham


Mix the flour, olive oil and a pinch of salt. Knead in the cold water until an elastic dough has been formed. Roll into a ball and allow to stand for an hour. Wash the rocket and dry in a salad spinner. Cut the Parma ham into strips. Divide the dough into 8 pieces on a floured surface. Roll into balls and then into 10cm foccacias. Brush with olive oil and lay on the barbecue with the oiled side down. After 2-3 minutes, brush again and turn the foccacia over for a further 2-3 minutes. Season with sea salt and cover with rocket and ham. Cut 2 Champignon Cremieur into segments and arrange on the foccacia. Serve warm.


In bad weather, the focaccias can be made in a non-stick pan without oil.

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