Pizza and focaccia

Focaccia bread with yogurt and beer !!!


For the Italian version click here!!!
Wow it's quite a while that I do not update this blog with my recipes. I've been so busy recently!
So I wont waste any more time with words and I'll give you immediately this amazing recipe!

  • 200g Canadian flour
  • 200g bread flour
  • 100g rice flour
  • 150g yogurt
  • 170g beer
  • 100g water
  • 30g extra virgin olive oil
  • 20g potato flakes
  • 11g salt
  • 5g dehydrate sour dough
  • 1 tsp malt
  • Coarse salt
  • Extra virgin olive oil 

First of all prepare a poolish with 60g of beer, all the water, 110g flour, yeast, malt and potato flakes. Mix quickly and allow to rise until doubled in size(with the yeast it takes about 90 minutes, with the dehydrated sour dough I used it took about 6 hours). With a food processor (as I always I used my Clatronic KM3323) knead the poolish with half of the remaining flour, 110g of beer and the yogurt. Mixed with the flat beater until you have a smooth batter and add salt and remaining flour. Mix at low speed 'for about 3 minutes. Increase the speed 'and kneed until smooth. At this point, add the extra virgin olive oil fand fit the dough hook. Knead at low speed  until the dough is smooth and semi-glossy. To see if the dough is ready make a windowpaning test by stretching a piece of dough as thin as possible, until is almost translucent . Cover the dough and let rise until doubled in size. It took mine about 12 hours to rise. Transfer dough into a worktop and fold and stretch dough, cover and allow ​​to rise again for 2 hours. Transfer dough in a well oiled baking tray. Flip the dough so that the oiled side is facing up. Gently press the dough into the corners of the tray. Drizzle with a few drops of water and olive oil. Allow to rise until doubled in size. Practice the classic dimples with your fingertips.  In a focaccia I put some cherry tomatoes. Sprinkle the surface with coarse salt and bake in a preheated oven at 220ÂșC for about 15 minutes. 

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