Cooked - Focaccia Del Cadore With Remilled Semolina

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Focaccia Del Cadore With Remilled Semolina

4.0

500 gr Oro 00 flour

500 gr Water

0,5 gr Fresh brewer’s yeast

500 gr Durum wheat remilled semolina flour

5 gr Fresh brewer’s yeast

655 gr Water

25 gr Salt

40 gr Evo Oil

Burrata cream cheese

Porchetta from Treviso

Cartufola (a type of potatoes from the Dolomites)

Red onion from Piola (a product from Cadore)

Taggiasca olives

Tasmanian black pepper

Put all the biga, flour, yeast and some of the water into the mixer.
After about 5 minutes add the salt, half the water, then the evo oil and finish with the water on second speed.
Kneading time: about 18 to 20 minutes.
Leavening: in mass for 50 minutes.
Dividing: form dough balls weighing 370 g for 28 cm baking pans.
Place the obtained balls in the oiled baking pans, slightly pre-shaping them without giving toughness for about 25 to 30 minutes at room temperature.
Spread the dough in the baking pan with oiled hands. Let it leaven in baking pan for about 1 hour.
Pre-baking: 260°C for about 8 minutes.
Final baking: 260°C for about 3 minutes.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 8 weeks ago

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