Ingredients
- 400 g Stracchino
- 250 g flour 00
- 250 g Spelled flour
- 50 g Extra virgin olive oil
- 25 g Fresh brewer's yeast
- sugar
- salt
- pepper
- Rosemary
Dissolve the yeast in 300 g of water, with a teaspoon of sugar. Mix the 00 flour and the spelled flour, add the oil and, finally, add 10 g of salt. Knead until you get a dough and knead it a little longer than a normal dough, to make the dough elastic: due to the presence of spelled, which is not very rich in gluten, the mixture needs to be stressed more.
Let the covered dough rise in a warm place for about 1 hour.
Then roll it out in a 5-6 mm thick layer, grease it with oil and let it rise again for about 30 '.
Cut the stracchino into small pieces and place it on top of the focaccia, add salt and pepper, bake at 200 ° C for 20 '.
Serve the focaccia cut into strips, perfuming it with sprigs of rosemary.
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