Browsing through the various cooking blog,
I found this recipe on Kitchen Pinching of a high and spongy flatbread that I was really intrigued.
Very soft and rich with tomatoes and bacon, a real treat.
Excellent cut into squares as finger food,
tempting for a snack and for every occasion where you want to have a whim salty.
A glass of Ribolla Gialla Damijan Podversic 2009
full-bodied, strong and intense.
And now … LIGHT THE FIRES!
INGREDIENTS:
- 2 cubes of yeast
-400g Of flour manitoba
-400g Water
-1 Teaspoon of sugar
-15 Cherry tomatoes
-10 Slices of bacon piacentina
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
Dissolve the yeast with a teaspoon of sugar and 300g of water,
add the flour and work with a fork (do not use your hands),
Continue to add the flour and the remaining water and a pinch of salt.
Grease a baking dish with olive oil ,
put in it the dough and put the cake in the oven , only turning on the interior light,
let rise for about 2 hours.
At this point add the tomatoes and slices of bacon,
a little olive oil and a few grains of salt.
Bake for about 20 minutes at 2oo°.
Et voilà…a soft focaccia!
Et voilà …it’s delicious!
