Tuscan Ciacce - It's Always Midday 02/25/2022

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Rai

Published on Feb 25, 2022
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https://www.raiplay.it/programmi/esem... - Fulvio Marino prepares a simple and genuine Tuscan leavened product. Here are the Tuscan ciacce. Ingredients: 1 kg flour 0, 650 g water, 10 g brewer's yeast, 70 g extra virgin olive oil, 24 g salt, oil, coarse salt, rosemary Procedure: In a bowl, or in a planetary mixer, we put the flour 0, the crumbled 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, then we add the oil in a drizzle, working until it is completely absorbed. We cover and let it rest for 2 hours in the refrigerator and 1 hour at room temperature: after the first two hours, with wet hands, we fold the dough over itself, in the bowl. We transfer the leavened dough to the lightly floured surface. We divide it into 4 parts: we will obtain 4 ciacce. We fold each loaf on itself, giving the shape of small loaves. We place them on a baking sheet, cover and let them rest for another 1 hour at room temperature. With our hands, we flatten each loaf, so as to obtain a tongue about 2 cm thick. We place the ciacce on a baking sheet, spaced apart, we brush them with plenty of oil, cover and let them rise for another 30 minutes. We sprinkle with coarse salt and cook in a hot and static oven at 230° for 30 minutes. Once baked, we brush them with oil and sprinkle with rosemary. We fill them as desired, while hot.

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