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https://www.raiplay.it/programmi/esem... - Fulvio Marino prepares a simple and light street food, to celebrate the Olympics. Here are the Olympic focaccias. Ingredients: 500 g flour 0, 10 g brewer's yeast, 250 g water, 8 g salt Procedure: In a bowl, or in a planetary mixer, we put the flour (the one for cakes, weak), the crumbled fresh brewer's yeast and most of the water. We work with a spoon and, once the dough has formed, we add the salt and the remaining water. We work for a few minutes, until we obtain a homogeneous and consistent dough. We cover and let it rise for 1 hour and a half at room temperature. We spread out the risen dough on the work surface and cut it into strips of about 100 g. We arrange them on a baking sheet, without folding them, we cover them and let them rest for 30 minutes. Using a rolling pin, we thin out each strip, so as to create a thin pasta tongue. We fold it in half, lengthwise, then roll the tongue on itself, so as to obtain a snail. We cover it with wet absorbent paper and let it rise for 30 minutes. Then, using a rolling pin, we roll out each snail, so as to obtain discs about 1-2 cm high. We cook them in a hot, static oven at 250° for 6 minutes. Fulvio stuffs them with a meat stew minced with a knife.