Birthday Bandana Blindfold

Focaccia high

Da un annetto a questa parte, ho cominciato ad appassionarmi sempre maggiormente a tutto that revolves around leavened pizza, bread, focaccia ... every day is good to try a new recipe!

Since then, a few months ago, I bought a wonderful book called "Pizza & Focaccia" attached to "Salt and Pepper", the passion has increased, thanks to the beautiful illustrations, with detailed instructions and tricks explained to always get a satisfactory result from their creations!

Last week, having previously tried the best pizza, I decided to make the cake top. As explained in the book, the secret of this cake top, but also very light, is found in making the dough rise three times and creating holes in the surface, so that the oil will remain enclosed during cooking.

Ingredients:

375 g of flour "00";

1 / 4 teaspoon salt;

13 g fresh yeast (1 / 2 loaf about);

75 ml of extra virgin olive oil;

250-275 ml of hot water;

fleur de sel (or common salt) to taste;

sprigs of fresh rosemary (optional).

Sift flour and salt in a large bowl and form a central fountain. Add the crumbled fresh yeast, pour 25 ml of olive oil, then mix the baking powder until the mixture will look crumbs. Pour the hot water and mix with hands until the dough.

Transfer the dough on a floured surface, wash and dry your hands, then knead vigorously for 10 minutes, until it is smooth and elastic. It should be very soft.

Put the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth and let rise in a sheltered place until it has doubled in size - 1 hour and 1 / 2 or so.

Discover the dough and knead to remove air. On a lightly floured dates dough is shaped like a round loaf, which would open with a rolling pin. Transfer it into the pan, cover with plastic wrap or damp cloth with the usual, let rise for 30 minutes.

Preheat oven to 200 ° C. Find out the dough. If you press with your fingers, push against the base of the mold (but still not overdo it!) to form the deep holes all over the surface. The mixture will deflate slightly. Drizzle generously with extra virgin olive oil (about 40 ml), forming small pools of oil that will be delicious in the holes.

complete with sprigs of rosemary and coarse salt to taste.

Cover again with plastic wrap or a damp cloth and let rise until dough reaches the top edge of the pan (30 minutes).

Moisten the surface of the dough with water and sprinkle with rosemary and flowers of salt.

Bake for 20-25 minutes, until golden and has risen. Sprinkle the cake with the extra left and let cool on a metal grid. Serve the same day or let it cool completely and then frozon.