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Pastry Chef Luca Dall'Omo
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Focaccia

Ingredients

Focaccia Basic dough

  • Flour 1.000 g.
  • Water 350 g.
  • Milk 250 g.
  • Natural yeast * 40 g.
  • Salt 30 g.
  • Sugar 50 g.
  • E.V.O. oil 50 g.
Preparation

Heat water and milk until it reaches a temperature of 30° Mix together all ingredients (yeast, salt, oil, sugar and flour). Add the HG Vegetables.

* Alternatively, you can use 5% yeast for 1 kg of flour.

Variantes

Capers, tomato, oregano

  • Basic dough 1.000 g.
  • Tomato HG 20 400 g.
  • Capers 100 g.
  • Oregano as required

Peppers and rosemary

  • Basic dough 1.000 g.
  • Red peppers HG 440 g.
  • Yellow peppers HG 440 g.
  • Rosemary as required

Black olives and sage - green olives and bay leaves

  • Basic dough 1.000 g.
  • Olive HG Rounds 440 g.
  • Sage or Bay Leaf as required

Aubergine, tomato, basil

  • Basic dough 1.000 g.
  • Tomato HG 20 100 g.
  • Aubergine HG 10 400 g.
  • Basil as required

 

 

 

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