NO YEAST and ONLY 10 MINUTES OF REST to prepare a fantastic yeast-free focaccia that can be stuffed with many different things! You only need VERY FEW INGREDIENTS to prepare it: just flour, oil, salt and water for this special focaccia. You will buy brewer's yeast less frequently because once you try this recipe you will propose it more often in place of bread, leavened focaccias and pizzas;) #distantimauniti #conme #iorestoacasa ✅Subscribe to the channel by clicking here ➡️https://bit.ly/2wMnse9 GO TO THE BLOG FOR THE WRITTEN RECIPE. YOU WILL FIND ALL THE DOSES AND INGREDIENTS AND ABOVE ALL FURTHER ADVICE;) - ... And speaking of emergencies: due to this obligation to stay at home, as is right, we have all dedicated ourselves to preparing delicacies to eat something good and to pass the time. So everyone kneading, preparing bread, focaccia, pizza, and then donuts, rolls, brioche bread and because of this tendency of desperate housewives the supermarkets have completely emptied themselves of brewer's yeast and the next time at the supermarket we no longer found it, neither the fresh one nor the dry one. Well, how do you solve the problem if you really have a great desire to knead or in any case to eat homemade bread? Make something without yeast. However, it is easier said than done. I have tasted recipes without yeast and finding a good one I assure you is not easy. Some preparations obviously have a packed and difficult to digest consistency, others a bitter aftertaste because perhaps bicarbonate has been added to the dough to favor the chemical reaction of swelling of the dough, others instead should be thrown away because they are unfeasible. The recipe I am proposing to you is an exception. It is very light, good, crunchy, digestible and tasty. It is very similar to guttiau bread, the seasoned carasau so to speak, but it is still slightly different, also because in reality you can adjust the browning yourself, in the sense that if you want a crispier focaccia you just need to increase the cooking time by 1 minute. Daniele, a pastry chef/baker who worked in a hotel where I was doing a training internship, taught it to me and I found it truly delicious. In recent days it has reappeared in my mind and I have decided to propose it to you again. The rolling out must be very thin, because this encourages the formation of large bubbles during cooking, but at the same time it must not be a transparent veil, otherwise the focaccia would be too dry. And by the way, how quick is the cooking? It only takes 6-7 minutes in a hot oven. A smarter focaccia than this does not exist, believe me. The fillings can be different: I prepared the classic one with rosemary, but you can experiment: natural, with paprika, in the dough you could put a little tomato paste and oregano, capers and anchovies on the surface, peppers, julienned onions, dried tomatoes: a lot of things, the important thing is that you do not put on the focaccia elements that can release too much water during cooking, so mozzarella, stracchino, cherry tomatoes are banned and in any case I recommend light elements that can stick to the focaccia, because being so thin they might not stay stuck to the surface. I strongly advise you not to abandon this recipe, regardless of whether there is yeast in your supermarket or not. When the situation returns to normal it will be wonderful to have your friends at home and be able to propose this focaccia for an aperitif accompanied by cold cuts, cheeses, paté instead of the usual chips and salted peanuts. Let's hold on friends ;) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • BLOG : https://www.davidezambelli.com • INSTAGRAM : @davide_zamby • FACEBOOK : Davide Zambelli • TIK TOK : @davide_zambelli