Soft stuffed focaccia made with pizza teglia and grano franto
Ingredients
Dough
Pizza Teglia mix
Grano Franto flour
Water
Evo oil
Dried brewer’s yeast
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Introduction
“Pizza Teglia” is a mix that is suitable for the production of particularly light pan pizza and Focaccia.
This mixture allows short leavening process (about 2 hours) and the production of very soft and tasty round or rectangular pan pizzas and Focaccia.
Proceedings
Put all the flour, yeast, and 550 g water into the kneading machine.
Halfway through the kneading, add oil and finish with water. Kneading time: 13 minutes on first speed.
Spezzatura (Breaking)
form dough balls weighing 822 gr.
Leavening
40 minutes at room temperature until doubled in size
Spread onto 40×30 baking pan and let rise again for about 60 minutes.
Baking
240 C for 14/15 minutes.
Cutting in half and stuffing.
Pizza chef's tips
Insights
FILLINGS
1- Purple cabbage cream
2- Fior di latte mozzarella cheese
3- Arugula
4- Citrus-marinated salmon
5- Evo oil drops
RECIPE DETAILS
Baking: 240 C for about 14/15 minutes.
