INGREDIENTS
- Time:
- – Flour 0000 500 g.
- – Recent yeast 5 g.
- – Sal 20 g.
- – Additional virgin olive oil 50 cc.
- – Water 300 cc approx.
- Deck:
- – Pen onion.
- – Coarse salt 2 tbsp.
- – Additional virgin olive oil c/n.
- Armed:
- – Massive mushrooms.
- – Provoletta.
- – Muzzarella.
- – Arugula pesto.
MUSHROOMS AND PROVOLETA SANDWICH focaccia with onion topping, home made dough, a lot of cheese and an arugula pesto that you’ll love the total recipe under .
PROCEDURE:
1. Combine the yeast with a bit water and a tablespoon of sugar. Let ferment for 10 to fifteen minutes.
2. Combine with the remainder of the dough substances.
3. Knead for quarter-hour till you obtain a white dough with a clean and homogeneous texture.
4. Place the dough on an oiled plate, cowl with a towel.
damp or plastic wrap and let it rise to double its quantity. Roughly between 1 ½ and a couple of hours.
5. Dip your fingers into the floor, unfold with olive oil, add grains of coarse salt and the onion.
6. Cowl and let rise for 20 to 30 extra minutes.
7. Bake at 200ºC till golden brown (kind of 20/25 minutes).
