Our Recipes Stracchino and pumpkin flour focaccia
Stracchino and pumpkin flour focaccia
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Bread Line Purple type-0/00 flour||250g|
|sunflower oil||4 tablespoons|
|beer yeast||1 cube|
|salt and pepper||as needed|
Ingredients for the filling/topping
10 anchiovies (in pieces), 100g smoked Provolo cheese, 4 dried tomatoes in oil (in pieces), 150g stracchino cheese, 16 pumpkin flowers
First of all, clean the pumpkin flowers, removing the side growth on the sides, then cut the stem to the base and remove the pistil. Rinse under running water, and then leave to dry on a clean cloth. In the mixing bowl of your dough-maker, melt the beer yeast in tepid water, then add the Purple bread flour, the semola, the oil and the salt. Work all together using the hook until you have a smooth, consistent dough. Leave it to rise for about two hours, then remove from the bowl and divide in two. Roll one part out into a buttered and floured baking tray, spread the stracchino over the top, then add the anchiovy pieces and the pumpkin flowers. Over the top, add the tomato pieces and the smoked Provolo, before seasoning with salt and pepper. Roll the second piece of dough out to the same size, place over the first, and season with salt and pepper. Make sure that you close the edges all the way round. Leave to rise for another 30 minutes, brush with sunflower oil - you can also scatter some linseeds on top at this point if you want. Bake at 180°C for 30/35 minutes. Leave to cool once cooked, and serve sliced. Teresa says that she managed to make her focaccia soft and full of taste thanks to the Soncini Cesare Puriple Bread Line which she says is "an excellent flour perfect for this type of dough".
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