Focaccia with Parma Ham and Arugula. When your cake is fragrant on the outside and soft and well Alveolata internally, there is no need to add other ingredients to cover up mistakes of a flour unsuitable or poor quality ham.

Focaccia with Parma Ham and Arugula

To get a quality cake like the one in the video below we used a excellent flour for pizza, 24 hours of maturation, a long leavening and especially a raw ham of the highest quality.

Arugula fresh freshly picked and ready for our delight. If you are concerned about making pizza, my advice is to subscribe to one of our Professional workshops we organize weekly at our school pizza. You will find all the information this link.

Focaccia with Parma Ham and Arugula

Here's the video of the preparation of our focaccia.

VIDEO

Focaccia with Parma Ham and Arugula

If you are looking for ideas and pizza recipes, or tips on how to prepare for the next pizza at home, I invite you to pay a visit to our youtube channel. You will find hundreds of video recipes prepared by the pizza makers students who attend our weekly professional practical courses.

Before you move on to greetings, I remind you that it is already possible to download my latest book called: NOT ONLY PIZZA - What should have any pizza on their menus. translated book in 4 language full of recipes that are monuments of the Italian tradition and not only. You can find it at this link.

See you soon

Silvio Cicchi