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Stuffed Focaccia Stuffed Focaccia HERE YOU FIND THE THINGS I USE https://rapanelloelasuacucina.blogspo... My book https://www.impremix.it/prodotto/fate... IL GHISONE... CAST IRON PAN 33 FONDERIE LAMPERTI https://fonderielamperti.com/prodotti... _________________________________ Stuffed Focaccia 500 gr flour 1 manitoba 350 ml water 4 gr dry brewer's yeast 5 gr salt olive oil to taste use a strong flour with 14% protein if you want to obtain a certain softness, but if you want you can also use normal flours, in this case you will need a little less water. but follow the stuffed focaccia tutorial that will explain everything to you. Flour in a bowl, make room in the center and pour 350 ml of warm water, 4 gr of dry brewer's yeast or half a cube of fresh yeast and dissolve it. Wait 5 minutes. Add 5 gr of salt and 2 tablespoons of oil, mix with a fork, cover and let double, it takes about an hour. With wet hands make folds by taking the dough from underneath and pulling it towards the opposite side, repeat this operation 3 times every 30 minutes or so. On the third round cut the loaf in half and use the flour. make 2 pizza balls. cover for 10 minutes. Flatten the first pizza ball and place it on a sheet of baking paper, stuff the pizza as you prefer, I put tomato mozzarella and ham, cover the first pizza with the second, make a small hole in the center and sprinkle with oil with a brush. Turn on the oven, place a heavy baking sheet, or a refractory stone or a large cast iron pot, and heat to 200 degrees, put the focaccia in the oven for 15-20 minutes. magic _________________________________ ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercial [email protected]