INGREDIENTS
- — Flour 0000 100 g.
- – Rye flour 200 g.
- – Wholemeal flour 200 g.
- – Yeast 10 g.
- – Sal 15 g.
- – Honey 1 tbsp.
- – Olive oil 50 cc.
- – Water 300 to 350 cc.
- Deck 1:
- – Pear 2 items.
- – Semi-hard cheese 100 g.
- – Romero.
- – Walnuts.
- Deck 2:
- – Purple sliced onion 2 items.
- – Tomates cherrys.
- – Zuchini 2 items (in foil marinated in lemon juice, seasoned with salt and pepper).
- – Ricotta 300 g.
- – Salt and pepper.
2 covers so you’ll be able to select the one you want probably the most and make it at house! A basic that we love HOMEMADE FOCACCIA
PROCEDURE:
For the mass:
1. Put together a earlier ferment, dissolve the contemporary yeast with 100cc of water and two tablespoons of flour. Let ferment.
2. In a bowl, combine the flour, salt, ferment, add the honey and oil.
3. Combine every little thing properly till you receive a dough and knead for 20 minutes, folding slowly.
4. Divide into 2 buns and let rise on a plate with oil on high.
5. On a plate with quantity of olive oil, and stretch the dough.
6. Season with salt and pepper.
7. Preheat the oven.
8. For the primary topping, add the quartered pears with pores and skin, salt, contemporary rosemary, walnuts and semi-hard cheese and olive oil, let ferment and prepare dinner.
9. For the second topping, place the onion and cherry tomatoes. Cook dinner.
10. When it comes out of the oven, add the seasoned ricotta, add the zucchini slices, some cherry tomatoes, basil leaves and onion.
