Surprise your friends with a creative and inviting fresh focaccia: a harmonious combination of flavours delivering new pleasures. With Gorgonzola leading the show.
FOR THE FOCACCIA
- 300 g Manitoba flour
- 200 g 00 flour
- 370 ml water
- 3 1/2 tablespoons of water + 8 g fresh brewer’s yeast
- 1 tablespoon of mixed flower honey
- 1/2 teaspoon of sugar
- 10 g salt
FOR THE TOPPING
- 1 pear
- Rocket q.s.
- Shelled walnuts q.s.
- 240 g spicy gorgonzola
- 1 lemon
- Evo oil
- Black pepper
Start by preparing the dough for the focaccia. Dissolve the crumbled yeast in 3 1/2 tablespoons of water and sugar. Stir well and wait 10 minutes for the yeast to start working.
In a big bowl add the flours, water, honey and the yeast. Stir well and add the salt. Continue stirring quickly until the mixture is smooth. Cover the bowl with cling film and let the dough rest and leaven for about 3 hours in the cold oven with the light on.
After the resting time, roll out the dough on a baking tray covered with greaseproof paper, press the surface with your fingers and season with olive oil, salt and ground pepper. Preheat the oven to 200° and then cook the focaccia for approx. 30 minutes. Remove the focaccia and leave to cool. Top it with the rocket, the thinly sliced pear (previously dipped in water and lemon), the ground walnuts and the crumbled gorgonzola.
Quick recipes by Gianpiero Cravero