INGREDIENTS FOR 1 BAKING TRAY
300 g of type 1 flour
200 gr of manitoba flour
365 g of water at room temperature
8 g of fresh brewer’s yeast
1/2 teaspoon sugar
11 g of salt
1 “PANPIZZA MIX”
extra virgin olive oil for dressing
coarse salt or flakes
Place the flours, the yeast already diluted in 2 tablespoons of water, the salt and the sugar in a bowl; stir, make a hole in the center and add the water. Finally, stir with a spoon to obtain a hydrated and sticky dough. Cover with plastic wrap and leave to rise in the warmed oven at a temperature of around 28° until it has tripled in volume. Dust the work surface with manitoba flour, turn the soft focaccia bread dough upside down and dust it with flour. Then dust your hands, make 2 wallet folds, add more flour if necessary. Finally, transfer the dough to a pan lightly brushed with oil and spread with your fingertips. Add 2 tablespoons of oil and spread the dough. Add rosemary and coarse salt. Let it rise in the pan for at least 1 more hour, or in any case the time necessary for it to reach the edges of the pan. Season with 2 tablespoons of water, another abundant drizzle of oil and more rosemary. Bake in a preheated oven at 200° for about 20 minutes, pass it on the bottom of the oven for the last 5 minutes and then lightly activate the grill for the last minute and transfer it to the upper part of the oven.
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