FOCACCIA BY SILA
> Dough for 2 focaccia:
1 kg flour type 00
700 mL warm water
1 cube of fresh yeast (25g)
30g salt (1/2 hand)
70 mL olive oil
> Filling - focaccia alla tomata:
400 g cherry tomatoes
Origan (massaged with hands)
> Filling - focaccia alla genovese:
Rosmarin (massaged with hand)
Preparation of the recipe:
1. Preparation of the dough:
> Filling - focaccia alle olive:
1 box of green olives
Mix and dissolve in a bowl: the warm water, the salt and the fresh yeast
Add 70 mL olive oil
Add 1/2 of the flour
Mix with your hands until you get a smooth and homogeneous dough (3 min)
Add the remaining flour
Mix until you get a homogeneous dough - softer than your earlobe
Cover the dough with a plastic film, and put a towel on the bowl
Let it rest at room temperature 1/2 day
2. Preparation of the focaccia:
Pour 100 mL olive oil directly on the coocking plate
Spread the dough for one focaccia and mix to form a rectangle on the plate
Add a bit of olive oil on the dough and continue mixing
Form "little holes" with your fingers, then add a bit of oil on top
Decorate the dought with the filling you have chosen. Or make some combinations, use your kitchen remnents, be creative!
Spray a bit of water before putting in the oven
Cook 20 min at 200 °C
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