Sovrano Limoncello focaccia bread Ingredients for the dough (makes about 500g of dough, suitable for a 25 by 40 cm baking sheet) 200 g Water at room temperature 20 g Extra Virgin Olive oil 7 g Salt 3 g Malt (or honey or sugar) 320 g flour (depending on the humidity in the atmosphere you may need 350 g) 17 g yeast 40ml Sovrano Limoncello Method: Fill up a shot glass of Sovrano Limoncello and put it in the freezer Mix water, salt, malt and oil in a bowl. Add half the flour, you have to get a thick dough that’s still quite fluid.Add the yeast. Add the rest of the flour little by little Mix for 15 minutes or so Cover the dough and let it rest for 15 minutes After 15 minutes the dough will be drier and easier to manage. Fold the dough 1 or 2 times. This is useful to give strength to it. Pour some oil in the middle of the pan. Put the dough in the middle of the pan. Spread some olive oil all over the dough so that it does not develop a crust while raising. Let is raise for 60 minutes in a place away from drafts. For example in the cold oven leaving the light on After 60 minutes or so, the dough double in volume Spread the dough uniformly into the pan by pressing on the dough, not pulling on it. Spread salt all over the surface. Let is raise again for 30-45 minutes. Pour a little bit of water over the surface Now pour some extra virgin olive oil on the surface and spread it evenly Using your finger tips, make some dents evenly over the surface Now add you favorite condiment on top (like onion, olives, tomato and so on) Let is raise for 60-120 minutes. Baking Pre-heat the oven to 450 Cook for 12-16 minutes depending on your oven When cooked, lay the focaccia on a cooling grid Using brush, spread some evo all over the surface Serve warm When you have eat all the focaccia bread take Sovrano limoncello glass from the freezer and enjoy it!! Sovrano Limoncello
Posted on: Sun, 16 Mar 2014 08:14:59 +0000
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