for a focaccia of 3 kg
1 kg of organic soft wheat flour Petra Evolutiva (Molino Quaglia) – 20 g of salt – 300 g mother yeast fresh – 10 g of barley malt – 400 g of You but (sheep's cheese) – 500 g of escarole – 800 g of San Marzano tomatoes – 10 fillets of anchovies – 60 g of extra virgin olive oil Sicilia Igp
– Gather the flour in one bowl, pour 500 g of water, add the yeast, the malt, 40 g oil and finally the salt.
– Knead the ingredients and mix them up, transfer the mixture to the work surface lightly floured and continue to knead pouring 150 g of little water at a time (for about 5-10 minutes).
– Form a ball, wrap it in the film and do it rest in warm place for About 20 minutes.
– Take back the dough, take 1.3 kg e roll it out in a pan 60×40 cm greased with the remaining oil.
– distribuitevi above the anchovies reduced to small pieces.
– Continue the filling with the tuma in strips, the finely cut endive and the diced tomatoes. Let rise the focaccia for about 40 minutes in a warm place. Once the leavening time has elapsed, bake in oven at 230 degrees for 25 minutes and serve it hot.
This recipe has already been read 229 times!