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"Focaccia" (bread) with speck and grilled courgettes
Ingredients:
For dough
- 300 g water
- 2 teaspoons salt
- 550 g 0 flour
- 2 tablespoons extra-virgin olive oil
- 150 g liquid mother yeast (or ½ cube fresh yeast)
For stuffing
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Cooking instructions:
prepare the dough which must be very soft, without adding more flour: classic bobbles during baking will make mixture light and crispy. Leaven a long time, at least 5 hours. If you use mother yeast remember to refresh it, sometime before using it. When dough is ready, divide it in 4-5 pieces and roll with hands (not with rolling pin), put on oiled baking tray or on stone (if you use wood stove) and bake it. When focaccia starts to get light brown, take them out and garnish immediately with speck, Cascina San Cassiano’s Grilled Courgettes in grape seed oil and, if you like, some preservation courgettes oil.
Autore: Patty
Blog: Le ricette di zia Patty
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