The best focaccia in the world. Very light. Little yeast, long maturation  

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Cristina Camorani Conventello House & Aut

Published on Nov 15, 2024
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The best focaccia in the world. A little long-ripening yeast The best focaccia in the world with Polish For the Polish (leaven) 500 g of strong flour 500 g of water 2 g of brewer's yeast Dough All the Polish leaven 200 g of re-milled semolina flour A teaspoon and a half of salt 5 g of powdered malt or a teaspoon of honey 50 g of extra virgin olive oil Emulsion 40 g of water 40 g of oil Half a teaspoon of salt Rosemary For those interested in pre-ordering my book: I SAPORI DI CONVENTELLO HOUSE this is the link https://www.impremix.it/prodotto/i-sa... Because they are interested in strong flour I'll give you the link to this one that I use https://amzn.to/3ALR6BI This is the link for the powdered malt https://amzn.to/3O8hI2X #youtubecreatorawards #focaccia #leaven #food #family #conventellohouse #christmas #polish

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