Do you know when you enter a pizzeria by the slice or a Focacceria and you don't know which flavor to choose? So while I was preparing it I was wondering how to make it until I opted for the 3 different flavours, it's so big that they all fit there, or even more, if you want you can also add other flavors such as potatoes, courgettes etc...
It is truly a dough that can be prepared WITHOUT EFFORT! It mixes simply with a ladle and for a very short time! All it takes is a little patience during rest times!
This dough is excellent for 1000 PREPARATIONS focaccias, pizzas, bread, calzones, panzerotti... In short, easy and versatile!
Being full of air it will be soft on the inside and CRISPY on the outside, as you will hear in the video!
It seems like magic, but it's really easy to prepare without stress and without getting your hands dirty, if you want, I couldn't resist and used them!😅
It mixes simply with a ladle and for a very short time!
⏱️ Growth times:
1st growth for approximately 45 minutes (creasing the folds with the ladle)
2nd Growth for 3-4 hours or until doubled in volume or (as I did) 12 hours in the fridge
3rd Growth (after spreading it) for approximately 40-60 minutes
👉 In total, calculate about 5-6 hours of growth, or if you prefer you can, after the second growth phase, put it in the fridge and start again the next day!
🌡️ Bake at maximum oven power at 250° ventilated (or static) for approximately 20-25 minutes, the first 15 minutes on the base of the oven, then we go up to the center of the oven.
📝 Ingredients:
430 g 0 flour (or half Manitoba and half Double Zero)
320 ml Water approximately
10-15 g fresh brewer's yeast (or 5 g dry)
1 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Oil
2 golden onions
Cherry tomatoes
Green and black olives
Extra virgin olive oil
salt
Oregano, Rosemary
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