Some 'time ago, I wrote down this recipe appeared on the blog mixed blessing Antonella that, like many others, had ended in a virtual drawer that now fill my recipe database . Today while I was preparing lunch, I heard on the radio talking about cake, and perhaps even complicit in the starvation that accompanies me these days, strangely, I had a craving for a piece of this wonder. Then, open your computer, search and search and finally here it is. You bring it as I got it from Antonio with only a few changes: The
Focaccia Classica
Giorgio Locatelli 250 gr flour 00
250 gr.
manitoba flour 15 g yeast
water at 20 ° 225gr. (I think I put more around 300.
2 tablespoons olive oil (not at all)
10 gr.
of salt For the brine:
65 gr.
water at 20 ° 65 g olive oil Salt
25 gr (I only 10gr otherwise my blood pressure flies)
Prepare brine by mixing water, oil and salt.
In a bowl, put the flours, baking powder dissolved in water, oil (I no), and salt, stir quickly with a spoon without kneading, oil the surface of the dough with a little 'oil and cover with a cloth while leaving to stand for 10 min.
Take a baking pan, lightly grease it, wrap it with parchment paper, pour over the dough, grease it with oil again and let stand for 10 min.
After this time with the fingers spread out the dough into the pan, do not wedge it too and let rest for 20 min. Then the tips of fingers formed many pits and pour the brine. It will seem a lot but do not worry and pour it all. Wait another 20 min. and then bake in oven at 220 degrees for 25 minutes. Let cool before serving cake and good for everyone.
PS I apologize for the bad picture but it is made with the phone. My camera is still in my purse girl son and I know that is not coming back in my possession very soon! Sigh!
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