But how good is this focaccia? It's almost indescribable, you have to do it to understand! I love Pizza in every sauce and version (you can see it by browsing my Playlist "Pizza and leavened products" 👉 • PIZZE & PRODOTTI LIEVI... ) I wanted to exaggerate with this double layer Focaccia, stuffed inside and stuffed on top, just for gourmands like me! It is a "Baciata" Focaccia which, despite being double, remains detached thanks to the oil placed before overlapping them! In short, it is easy to do but you will make the whole family happy! It's my dough full of bubbles that is made without getting your hands dirty and without kneading, it's almost magical! Those who have already tried it have never left it, as you told me testified by the many photos, for my joy!
We are on the weekend, what better occasion to try your hand?
I look forward to your photos! 😉🥰
🌡 COOKING at maximum power 250° Ventilated or Static (I use the Ventilated function) first the base for about 10-15 minutes below on the base of the oven, then another 5-10 minutes above always at maximum temperature! (Adjust with your oven)
📝 INGREDIENTS: For 1 focaccia (or 2 large or 3 round pizzas)
500 g Flour 0 (or half 00 half Manitoba)
about 400 g water (depends on the humidity of the flour)
1 teaspoon Sugar
8 - 10 g fresh brewer's yeast (or 4 g dry)
2 tablespoons extra virgin olive oil
12-15 g Salt
To fill:
Mozzarella cheese
Smoked provola
2 potatoes
1 fresh sausage
Extra virgin olive oil, salt, oregano
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5 сен 2024
