Focaccia del Cadore with Remilled Semolina
Ingredients
Pre-dough: Biga
Oro 00 flour
Water
Fresh brewer’s yeast
Let rest at room temperature (+18°) for 18/19 hours.
Final Dough
Durum wheat remilled semolina flour
Fresh brewer’s yeast
Water
Salt
Evo Oil
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Introduction
Oro 00 flour is a high-protein flour and is suitable for the production of all types of long leavening pizza and preferments. It creates an excellent gluten net capable of retaining yeast push over time, it has great water absorption and consequently good yield. In this recipe, Oro 00 flour was used 50% of the total for the preferment, while the remaining 50% is remilled durum wheat semolina.
Proceedings
Put all the biga, flour, yeast and some of the water into the mixer.
After about 5 minutes add the salt, half the water, then the evo oil and finish with the water on second speed.
Kneading time: about 18 to 20 minutes.
Leavening: in mass for 50 minutes.
Dividing: form dough balls weighing 370 g for 28 cm baking pans.
Place the obtained balls in the oiled baking pans, slightly pre-shaping them without giving toughness for about 25 to 30 minutes at room temperature
Spread the dough in the baking pan with oiled hands. Let it leaven in baking pan for about 1 hour.
Prebaking.
Pizza chef's tips
This recipe resulted in a soft pizza with a pleasant taste and character. It was possible to achieve this goal due to the high hydration and rheological characteristics of high absorption value flours. The filling ingredients recall some flavors of the yesteryear in the tradition of the Venetian Dolomites.
Insights
Pre-baking: 260°C for about 8 minutes
Final baking: 260°C for about 3 minutes
FILLINGS
1. Burrata cream cheese
2. Porchetta from Treviso
3. Cartufola (a type of potatoes from the Dolomites)
4. Red onion from Piola (a product from Cadore)
5. Taggiasca olives
6. Tasmanian black pepper
