Focaccia recipe and three pestos – Italian Cuisine

Focaccia recipe and three pestos

  • 1 Kg flour 00
  • 250 g Manitoba flour
  • 1 g fresh brewer's yeast
  • extra virgin olive oil
  • salt
  • 250 g yellow pepper
  • 250 g tomatoes
  • 200 g celery
  • 80 g almonds
  • 70 g toasted pine nuts
  • 50 g chopped parsley
  • 10 pcs anchovy fillets in oil
  • basil
  • basil
  • extra virgin olive oil
  • salt
  • pepper

For the focaccia and three pesto recipe, Prepare the poolish (pre-yeast) by mixing the Manitoba flour
with 200 g of water and 1 g of yeast: you will need to obtain a sticky and quite liquid mixture. Let it rest for 8 hours at room temperature.
Mix the 00 flour with 330 g of poolish, gradually adding 1 liter of water. When the dough is soft enough, knead it again briefly and then let it rest for 5 minutes; repeat these operations twice more and finally knead again incorporating 15 g of salt. Roll out the dough on two or more plates.
Prepare an emulsion with oil and water in equal parts, add salt and use it to grease the already spread pasta. Let it rest for 2 hours at room temperature or in the oven off. Bake at 230 ° C for about 15 minutes.
Celery and almonds Finely chop 200 g of celery with 80 g of mandolas, add 120 g of oil and season with salt and pepper. Tomatoes and pine nuts Dice the tomatoes into small cubes, add the toasted pine nuts, 120 g of oil, salt, pepper and a dozen of chopped basil leaves, stir gently.
Peppers and anchovies Finely chop the raw pepper with anchovies and parsley. Add 120 g of oil to the wire; season with salt and pepper. Take the focaccia out of the oven, divide it into long strips and serve with the pests.

This recipe has already been read 31 times!

Proudly powered by WordPress