I needed some bread for my soup today. Two weeks ago at the Italian Deli I bought CAPUTO flour(Aria Typ 0). This is for Pinza, Focaccia and Pizza. I had to give it a try.
My BFF is baking Focaccia in the moment, but the results were not so good. I wanted to look if I could help her with a foolproof method.
Only a good sprinkle of Za'atar on top with a little olive oil brush.
Today it is cold outside and I rested the bowl with the dough in it in front of the heater for 45 min and it doubled in size.
Olive oil and a little flour on a smaller baking dish and the dough dropped upon it. Spread out and pressed some indentations in the dough, oiled and seasoned.
Baked at 250 C for 5 min with steam and 230 C for 15 min.
Recipe:
320 g Typ 0 flour
55 g semolina flour
10 g fresh yeast
1 tsp basil salt
2 tbsp olive oil
4 tsp Za'atar
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