![Focaccia with bacon asparagus eggs and cheese Focaccia with bacon asparagus eggs and cheese](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1476082734/sdvv6a0nsmu3umgwvjff.jpg)
Focaccia with bacon asparagus eggs and cheese
Bakery products from Italy
Genoese fillet with durum wheat semolina
Genoese fillet with durum wheat semolina
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Focaccia soft inside, but crunchy on edges and corners! Exquisite and fragrant!
First, I recommend that you dissolve the yeast in lukewarm water, adding the spoon of honey.
Then, join the two flours on a planter or planetarium, the process is the same.
After joining the two flour, add the two tablespoons of oil and then the water in which you have previously dissolved the yeast.
Melt until the water is completely absorbed and then add the salt.
Continue to knead until all will be smooth and curled (with planetary 8-10 minutes).
At this point, form a ball with the dough, put it in a bowl, cover it with a canvas and let it rise for 3 hours in a place without air currents. I wrap the bowl with a blanket.
At the end of three hours your dough will be more than doubled. Grate the pan with two tablespoons of olive oil, then pour over the dough.
I advise you not to use baking paper so your focaccia is golden and crunchy even underneath.
Unleash your fingertips and start rolling the dough. When you put it on, cover it with the canvas and let it rise again for 45 to 60 minutes.
In the meantime, join three fingers of water with two tablespoons of oil and three pinches of salt and turn quickly with a teaspoon until you get an emulsion.
At the end of the second leaven, make the characteristic holes with the fingers across the surface, then pour over the emulsion.
Do not worry if it looks so wet, that's exactly how it should be before cooking.
Cook in a static oven, previously heated to 220 ° for about 10-15 minutes.
Cooking themes vary depending on the oven, the focaccia is ready when well golden. I recommend placing the pan on the central oven shelf, but at the top of it.