Instructions

1. 1

   In a large bowl, place the flour, salt, yeast, olive oil and water. Stir ingredients together and begin to knead the dough for a few minutes.

   
   

2. 2

   Place the dough onto an oiled work surface and continue kneading for a further 10 minutes. Return the dough to the bowl, cover with oiled cling film and leave to rise until doubled in size. Repeat 1 more time.

   
   

3. 3

   Knock the dough back and divide the dough into 4. Flatten each portion into a rectangular shape and cover with oiled cling film. Leave to prove for one hour or till it’s doubled in size.

   
   

4. 4

   Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with Maldon sea salt then bake in the oven for 20 minutes.

   
   

5. 5

   In a bowl, mix the beef, Peroni Nastro Azzurro, breadcrumbs, salt, pepper and Tabasco by hand and shape the mixture into patties. Fry the burgers in a pan on both sides until cooked to your taste.

   
   

6. 6

   Slice the onions finely, warm the butter in the pan and fry the onions over a low heat until they become soft and translucent. Make sure not to brown.

   
   

7. 7

   Slice the Foccacia then layer the burger, mayonnaise, mustard, tomato, onion and salad leaves. Season with Maldon Salt and serve.

   
   

8. 8

   Enjoy with Peroni Nastro Azzurro.

   
   

Ingredients

• 400g beef
• 2 tbsp Peroni Nastro Azzurro
• 1 pinch Maldon Salt , plus 1 1/2 tsp for the foccacia
• 1 dash Tabasco
• 3 tbsp extra virgin olive oil , 1 for the burger, 2 for the foccacia and extra to drizzle
• 1 tbsp mayonnaise , to taste
• 2 tsp mustard , to taste
• 120g green salad leaves
• 2 tomatoes , sliced
• 1 medium red onion
• 2 tbsp butter
• 500g 00 flour
• 2 sachets fresh yeast

Serves 4

Total time required 45 mins

• Preparation time: 20 mins
• Cooking time: 25 mins
• Other time: plus 1 hour and 10 minutes standing and resting time for the dough