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https://www.raiplay.it/programmi/esem... - Fulvio Marino offers a leavened product halfway between bread and focaccia, typical of Lazio. Here is the falia. Ingredients: 800 g type 2 flour, 200 g 0 flour, 700 g cold water, 7 g brewer's yeast, 23 g salt, 30 g extra virgin olive oil, 300 g sautéed broccoli, oil, coarse salt Procedure: In a bowl, or in a mixer, mix the two flours, then add the crumbled fresh brewer's yeast and most of the cold water (a little at a time). Mix with a spoon and, once the dough has formed, add the salt and the remaining water. Knead for a few minutes, finally add the oil and work until it is completely absorbed. Cover and let it rest for 12 hours in the refrigerator: after 4 hours, however, give the dough a fold. We divide the leavened dough into 4 equal parts (about 300 g) and fold them over themselves. We place them on the baking sheets, spaced apart, cover and let them rise for 4 hours at room temperature. We grease the surface of each loaf with plenty of oil, then with our hands we spread each loaf, drawing lines (photo). We place on the baking sheet and cook in a hot, static oven for 15 minutes at 250°.