Ingredients FOR THE MIXTURE
- 400 g Manitoba flour
- 150 g flour 0
- 10 g salt
- 9 g fresh brewer's yeast
- 2 teaspoons of honey
- extra virgin olive oil
Ingredients TO COMPLETE
- 6 colored baby peppers
- 6 friggitelli peppers
- 4 red horn peppers
- 4 horned striped peppers
- smoked paprika
- desalted capers
- salt
- extra virgin olive oil
- marjoram
- salt flakes
FOR THE MIXTURE
Jumbled up the two flours; take 100 g and mix them with 60 g of water and the crumbled yeast. Form a small ball, cut it into a cross, put it in a container and let it rise for about 1 hour or until the volume has doubled: you will have obtained the biga.
add you the rest of the flour, 270 g of water, honey and knead until the ingredients are mixed, without working too hard.
United then 35 g of oil and finally salt.
work the dough for 4-5 minutes, until it is smooth and dry. Form a ball, put it in a bowl, cover it with plastic wrap and let it rise for about 2 hours or until the volume has tripled.
TO COMPLETE
Grease of oil 2 rectangular molds (22 × 30 cm). Divide the dough in half and spread it with your hands directly into the molds, covering the entire surface.
emulsified in a bowl 80 g of oil with 100 g of water and 2 pinches of salt, then brush the surface of the focaccias and let them rise, covered, for another 30 minutes.
Wash peppers, remove the seeds inside, grease them with a little oil and lay them on the focaccia. Sprinkle with paprika and spread on the surface 1 spoonful of capers, marjoram sprigs and salt flakes.
Let rest for 30 minutes, then bake at 200 ° C for about 35 minutes.
To know: we have indicated the doses for two focaccias because the basic dough, which involves leavening in two phases, would be difficult to work with smaller quantities of flour.
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