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https://www.raiplay.it/programmi/esem... - Fulvio Marino prepares a Sicilian specialty, focaccia messinese. Ingredients for the dough: 250 g of 00 flour, 250 g of semolina, 10 g of salt, 5 g of brewer's yeast, 300 ml of water, 20 g of lard. For the filling: 50 g of anchovies, 100 g of tuma, 100 g of escarole, 2 coppery tomatoes, oregano, extra virgin olive oil, salt and pepper. Leavening: dough left to rise for 1 hour and 30 minutes at room temperature and 12 hours in the refrigerator. Dough left to rise in a pan for 3 hours at room temperature. Cooking: 240° for 10 minutes