Salted focaccia

Inserted by Rosa Rizzo the

Tang Zong (or Water Roux) method

Size 24 cm

Ingrediants 

For the Water Roux

30 g of Mixture of natural flours for pizza and focaccia Mill Marello

150 g water

Method 

For the dough

All the Water Roux

550 g Mixture of natural flours for pizza and focaccia Mill Marello

10 g fresh brewer's yeast

200 g water

1 medium egg

20 g extra virgin olive olive oil

10 g salt

Asiago Cheese Q.B

Prepare the Water Roux

In a saucepan put the flour and the water mix well and lead to a temperature of 70 degrees. Cool

In the planetary bowl sift the flour, add the brewer's yeast, the Water Roux and the water.

Start kneading to a minimum speed and add a slightly slammed medium egg.

Incorporate salt and oil.

Mix up to create a homogeneous mixture.

Let it rise for about an hour at 26 degrees.

After the first leavening, portioning in 16 parts of equal weight and form spheres.

Place them in the mold covered with parchment paper or buttered and floured.

Cover with grated asiago cheese coarsely

Bake at 170 degrees for about 40 minutes.

Recipe created for Mill Marello from Stefania Fracasso of flavor clouds

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