Ingredients (for 12 heart-shaped focaccia)
- Flour 0, 200 g.
- Manitoba flour, 100 g.
- Water, 180 g.
- Li.co.li, 50 g.
- 1/2 tsp of salt
- 1 spoon of sugar
- 2 spoons of extra-virgin olive oil
- Nut kernels
- Black pepper
- Grated pecorino cheese
In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, oil and yeast on low speed, adding slowly the water and, at the end, the salt. Once the dough has come together, continue to knead for 10 minutes on medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky. Now use your hands to fold the dough into a ball, put it in a clean bowl and cover this bowl with plastic wrap.
Put the dough in a warm place until it has doubled (leave it the all night, if you start in the evening).
After that, divide the dough into small balls of about 40 g each and punch the air out by kneading them for 2-3 minutes. Use your hands to pat out each piece into a sort of oblong, rounded at the ends. Next, sprinkle a tbs of grated pecorino cheese, some pepper and a tbs of chopped nuts on to each piece. Roll up the dough, then fold it up. With a knife cut the dough in a half starting from the center and turn the “ears” to get an heart shape.
Place on a parchment lined tray covered with a sheet of greased clingfilm. Cover with a tea cloth and leave the dough to puff up again for 30 minutes.
Meanwhile, pre-heat the oven to 200°C. When the 30 minutes are up, bake the breads in the oven for about 9-11 minutes or until they are golden round the edges and look well cooked in the centre.
Tips & Tricks
- Potete variare il ripieno: salvia e cipolla, salamino piccante e provola, pere e taleggio…
- La consistenza è quella di una focaccia morbida, ma meno unta
- Essendo fatti con lievito madre, rimangono morbidi anche per un paio di giorni (chiusi in un sacchetto apposito), ma sono buonissimi anche scaldati velocemente nel tostapane!
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