The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Focaccia bread with beef cheek, chilli pepper and rosemary


½ kg of flour
pinch of salt
1 egg
150 gr. water
150 gr. milk
25 gr. brewer’s yeast
200 gr. smoked guanciola
sprig of rosemary
chilli pepper

Dissolve the yeast in warm water and milk, add the mixture plus the egg to a flour well, and knead into a dough which will then be left to sit for half an hour in a warm place covered with a moist cloth towel. Cut the dough into small rolls and leave to sit in a warm place for additional 15 minutes. Sprinkle some flour on a steel or marble surface and with a rolling pin roll out the pieces of dough to make focacce of the thickness you prefer. Put an iron pan with olive oil on a high flame; place the focacce in the hot oil and turn rapidly: Cook for 2 minutes until golden coloured on both sides, dry on paper and top with fresh guanciola, rosemary and chilli pepper. Serve warm.