• 15 hours / 30 min
  • Low

Autumn focaccia

For the dough
300 g of Type 1 Soft Wheat Flour
250 ml of water
3 g of fresh brewer's yeast
8 g of salt
1 tablespoon of extra virgin olive oil
For the filling
100 g of gorgonzola
100 g of peppery bacon
1 ripe pear
5/6 walnuts
First, create the dough: with the planetary mixer, mix all the ingredients together, paying attention to add the salt away from the yeast. Once you have obtained a smooth and homogeneous mixture, place it in a bowl and let it rest in the refrigerator for about 12 hours.
After resting, take the dough and fold it, then leave it at room temperature for about 3 hours. After the second resting time, dust the worktop with semolina, spread the dough with your fingers, then add a drizzle of oil and bake for 10/12 minutes at 235°C.
Once cooked, fill the focaccia with gorgonzola, diced pear, bacon and walnuts. Before serving, put in the oven for a few seconds so that the gorgonzola melts slightly.

In cooperation with Farina Lievito and Fantasia

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