Tongue Focaccia with Subtle and Flavorful Sauce

1In a large pot, place the beef tongue (1) and cover it with water. Bring to a boil, then reduce heat and simmer for 2-3 hours until the tongue is tender.

2Remove the tongue from the pot and let it cool. Peel off the skin and slice the tongue thinly.

3In a separate pan, sauté the chopped onion (1) and minced garlic (2 cloves) until translucent.

4Add the beef broth (1 cup), red wine (½ cup), tomato paste (1 tablespoon), thyme, rosemary, paprika (1 teaspoon), salt (1 teaspoon), and pepper to the pan. Stir well and simmer for 10-15 minutes to create a flavorful sauce.

5Place the sliced tongue in the sauce and simmer for an additional 10 minutes to allow the flavors to meld together.

6In a mixing bowl, combine the flour, sugar (1 tablespoon), yeast, and salt (1 teaspoon). Gradually add the warm water (1 cup) and olive oil (¼ cup), mixing until a dough forms.

7Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour.

8Preheat the oven to 400°F (200°C). Punch down the dough and transfer it to a baking sheet, pressing it out to form a flat rectangle.

9Spread the tongue and sauce mixture over the dough, ensuring it is evenly distributed. Add your choice of toppings on top of the tongue.

10Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and cooked through.

11Slice the tongue focaccia into squares or wedges and serve warm. Enjoy your flavorful and unique creation!