By now you know I only make this dough, it doesn't need to be kneaded, it doesn't need to be kneaded for long (in fact the opposite) and it's super airy and full of bubbles that I can't make any other dough except this one! For both PIZZA and FOCACCIA! Even many of you who have tried it have told me the same, once you try it you can't change! You have shown me the happiness in finally bringing to the table a pizza that can be called such in all respects, to the joy of your families! I know what it means to see the satisfied faces when eating a pizza at home like in the best pizzerias! 😉
Today I made the FOCACCIA with the "Baciata" technique, that is, overlapping them with oil in the middle (so that they don't stick, usually it is used to make white focaccias to be stuffed then after cooking, I have already stuffed them first instead! Choose you how to do it!
If you haven't tried it yet I recommend you do so, maybe just for tonight, Saturday night is equivalent to PIZZA! 😉
You can cook it either in the gas oven for pizzas or in the wood oven, or in the HOME OVEN at maximum temperature!
👉 1:24 - 1st step grown 40-45 minutes, folding (as video)
👉 2:25 - 2nd growth step 2-3 hours, folding (as video)
👉 3:48 - 3rd growth step after shaping it into 12-24 loaves for approximately 1 hour
👉 3:58 Rolling out loaves
👉 4:50 Stuffing
👉 5.50 🌡️ Cooking in a home oven at the maximum temperature 250° or more for 20 minutes below (on the bottom shelf) and another 5-10 minutes above
📝Ingredients: for a maxi focaccia or 3 round pizzas
500 g 0 flour (or half Manitoba and half 00)
400 - 420 ml Water
8 g fresh brewer's yeast (or 3 g dry)
1 teaspoon Sugar (used to give color to the pizza)
1 teaspoon Salt (about 10 g)
1 tablespoon olive oil (or seed)
Semolina flour for working on the surface (preferably)
200 g Ham or Speck (or other cured meats)
200 g Mozzarella and Provola (stretched curd cheese)
Extra virgin olive oil
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Негізгі бет Тәжірибелік нұсқаулар және стиль RUSTIC KISSED FOCACCIA with my easy and super airy 1000 BUBBLES dough!
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