Focaccia with The Sweets of the Cantabrian Sea Rizzoli
- Ingredients 2 people
- Difficulty medium
- Ready in 240 minutes
Ingredients
- 400 g Manitoba flour
- 240 ml Water
- 30 g Extra virgin olive oil
- 7 g Fresh brewer’s yeast (or 3 g dry)
- 7 g Halls
- 1 teaspoon Sugar
- 1 package Anchovies The Sweets Of The Cantabrian Sea Rizzoli
- 200 g Broccoli florets
- 200 g Burrata
Products
The Sweets of the Cantabrian Sea
Process
How to make : Focaccia with The Sweets of the Cantabrian Sea Rizzoli- Place the manitoba flour, sugar, dry yeast, room temperature water and extra virgin olive oil in the bowl of the mixer.
- Start kneading with the dough hook. Add the salt and continue kneading until the dough pulls away from the walls and sticks to the hook.
- Place the focaccia dough in a clean bowl, cover it with a dish towel or plastic wrap, and let it rise for about 3 hours.
- Take the dough back after the rising time and deflate it with your hands.
- Oil the oven tray well (or put baking paper underneath) and create a rectangle with the dough by crushing it with your hands and without reshuffling it. Let the dough rise for about 1 hour in a place away from cold drafts.
- Grease the surface of the focaccia with plenty of extra virgin olive oil and bake it in a preheated static oven at 200 for 15 to 20 minutes until it is fully cooked.
- Clean the broccoli and blanch it in boiling salted water for a few minutes.
- Bake the flatbread and wait a few minutes then cut it into pieces.
- Top the focaccia with burrata, blanched broccoli florets, and Alici le Dolci Del Mar Cantabrico Rizzoli. Finish with a drizzle of extra virgin olive oil.
