Quattro Formaggi Focaccia with Crunchy Almonds and Rosemary | Italian Flatbread
(0)
45 min
Under an hour
Sezamo
O focaccia italiană desăvârșită, cu aluat dospit pufos și bază crocantă, îmbogățită cu o combinație nobilă de patru brânzeturi: mozzarella cremoasă, ricotta fină, gorgonzola picantă și pecorino maturat. Fulgii crocanți de migdale și acele proaspete de rozmarin desăvârșesc acest flatbread rustic irezistibil, perfect ca aperitiv cald sau gustare gourmet.
Ingredients
Preparation method
Dough preparation and proofing
In a large bowl, mix 7 g of dry yeast and 5 g of granulated white sugar in 320 ml of lukewarm still water. Leave the mixture for 10 minutes in a warm place until the yeast activates and forms foam on the surface.
Sift 500 g of type 000 white wheat flour over the liquid mixture, add 10 g of sea salt and 25 ml of extra virgin olive oil (save the remaining 25 ml for the baking pan and drizzling). Mix until you get a soft, elastic, and slightly sticky dough.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 60-75 minutes, until it doubles in volume.
Chef's tip
If you want a sweet, aromatic touch that perfectly complements the gorgonzola and pecorino, you can drizzle the warm focaccia at the end with a thin trickle of wildflower honey.
For the crispiest crust on the bottom, bake the focaccia on the lowest oven rack or use a preheated baking stone.
35 min
Under an hour
