Qui a Torino e dintorni, la focaccia è proprio come questa nella foto: in genere forse un pochetto più sottile, but the texture of the crust and the taste is just the same.
I found out from my baker how to get this area a bit crunchy even after 'the cake is out of the oven.
must prepare a brine of water, oil and salt.
It is just a pickle.
Then the recipe itself is very easy.
Ingredients: 300 gr flour
warm milk 125 gr water 50 gr
yeast a little salt cube.
teaspoon sugar.
Mix the flour water and yeast dissolved in milk with sugar.
Mix.
Add a pinch of salt.
Knead until a nice smooth ball. Then let it rise for an hour.
Take the dough and roll it out on an oiled baking pan, then with your fingers do the dimples on the surface.
Prepare brine by mixing, ¾ cup of water, oil and ¼ teaspoon full of salt. Mix well.
Pour the brine on the surface of the cake, let rise again for an hour.
Bake at 200 degrees for 15 minutes or at least until the surface takes on a nice tan.
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