Sometimes...we come back.....

For the Italian version click here!!!

I'm back.... I wasn't still in holiday but still lots of thing to do! I've been working on the magazine a lot recently.... for a surprise for  you all!!! I will tell you all about soon!!!
Since I had no much time to cook recently, Today I want to propose you one of my recipes that have been published on the first issue of Open Kitchen.
It's a great focaccia!!!


FOCACCIA PUGLIESE


ingredients:
250 gr strong flour
100 gr semolina flour
280 gr water
15 gr fresh yeast
4 tbs extra virgin olive oil
1 boiled potato
cherry tomatoes
oregano
granulated salt

Mash the potato with a fork or with a potato masher and add it to the flours previously sieved. Make a well and crumble the yeast in the centre. Dissolve the yeast adding the water little by little. Add the salt and oil at the end.

Knead until you get a smooth and soft dough. It will take some time because it’s quite sticky.  Put the dough in a bowl, cover with cling film and let raise until doubled in size, approximately 2 hours.

Then grease a baking tray with a drizzle of oil and pour the dough, level it with your hands.Cover the focaccia with halved cherry tomatoes, sprinkle with oregano and salt, add a drizzle of olive oil. Let rest for 30 minutes.Bake in a warm oven at 220º for 20 minutes until golden brown.

To prepare the focaccia dough I used my Clatronic Km3323

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Bread with poolish.....and finally vacation time....

my helper to knead the dough is my Clatronic KM3323

For the italian version click here!!!
My dear friends.....recently I have really no time to post something on my blog....I'm so busy...but finally tomorrow I'll go in holiday for a week to Sardinia. I can't wait!!!! I do really need a relaxing holiday...even though I know it wont be so relaxing going up and down to see our parents and relatives.
Today I'll leave another bread recipe...this one is great to make fantastic bruschetta's!


INGREDIENTS:
Poolish:
150 gr strong flour
150 gr water
2 gr yeast
Final dough:
150 gr strong flour
30 gr water
2 gr fresh yeast
12 gr salt


First of all prepare the poolish the night before, simply mix the flour with water and yeast. Let rest for at least 12 hours.
In the morning `mix the rest of the flour, water, yeast and salt and add the fermented poolish. Knead well until you get a smooth and soft dough, cover with cling film and let rest for 1 hour then flatten the dough with your hands and fold the dough twice. Give again a round shape and let rise for another hour cover with one cloth. Heat up the oven at 220º with a small pan full of water. Bake the bread for 10 mins, then remove the water, turn the oven  down to 200º and cook for 20/30 mins.
Let cool down completely before slicing the bread.

Aggiungi didascalia

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