FOCACCIA WHEAT
( recipe Gabriele Bonci )
Ingredients:
1 kg wheat flour
600/800 grams of water
7 grams of dried yeast 2 tablespoons olive oil
10 g breadcrumbs salt
Put flour (about 80% immediately and the rest before pulling), water and yeast in a Boulle and stir with a wooden spoon then add the salt, put the dough on a pastry. The mixture is umidisimo but it must be so. Transfer it in boulle cover with oil and let stand in refrigerator (at the bottom) for 12 hours.
After this time, remove from refrigerator and sprinkle the mixture of bread crumbs so that it absorbs the oil. Turn it upside down directly on the pan, add another drop of oil on the sides and roll out the dough only with the help of hands.
I've wanted with tomatoes and green olives, so I cut in half the tomatoes seasoned with oregano and olive oil fleur de sel and I've embedded (like say Bonci, as if they were diamonds) together with the olives into the dough and let rise for 1 hour tuttto.
( recipe Gabriele Bonci )
the other day to test the chef I admired the skill of Gabriele Bonci, known throughout the world is denominao by Vogue America as "the Michelangelo's Pizza," he and all his spectacular dough ... find all the videos of episodes on the website Try the chef under the "pizza".
Ve propose it because it's fantastic (although I got a little bland so you can add salt to taste) and you can submit it at Easter for a picnic.
Ve propose it because it's fantastic (although I got a little bland so you can add salt to taste) and you can submit it at Easter for a picnic.
Ingredients:
1 kg wheat flour
600/800 grams of water
7 grams of dried yeast 2 tablespoons olive oil
10 g breadcrumbs salt
Put flour (about 80% immediately and the rest before pulling), water and yeast in a Boulle and stir with a wooden spoon then add the salt, put the dough on a pastry. The mixture is umidisimo but it must be so. Transfer it in boulle cover with oil and let stand in refrigerator (at the bottom) for 12 hours.
After this time, remove from refrigerator and sprinkle the mixture of bread crumbs so that it absorbs the oil. Turn it upside down directly on the pan, add another drop of oil on the sides and roll out the dough only with the help of hands.
I've wanted with tomatoes and green olives, so I cut in half the tomatoes seasoned with oregano and olive oil fleur de sel and I've embedded (like say Bonci, as if they were diamonds) together with the olives into the dough and let rise for 1 hour tuttto.
then turn on the oven when it reaches the maximum temperature and the heat we put first cake at the bottom for 15 m 'then the last approximately 10 m' at the top.
E con questo auuro Buona Pasqua a tutti voi amici blogger.
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