Soft focaccia with courgette flowers and gorgonzola
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/soft-focaccia-with-courgette-flowers-and-gorgonzola
Total time
5 Hours
30 Minutes
Baking/cooking time
20 Minutes
Rest time
5 Hours
Difficulty
easy
Ingredients
Ingredients for 1 focaccia (round baking tin, approx. 30 cm in diameter)
| For the dough: | ||
| 325 | g | Soft wheat flour type 0 no. 2 |
| 20 | g | ADAM - lievito madre natural yeast |
| 300 | g | water |
| 8 | g | salt |
| 25 | g | extra virgin olive oil |
| For the topping: | ||
| 9 | courgette flowers | |
| 30 | g | extra virgin olive oil |
| 30 | g | lukewarm water |
| 300 | g | gorgonzola |
| q.s. | black pepper | |
| For the tin | ||
| q.s. | durum wheat semolina | |
| q.s. | extra virgin olive oi |
Preparation
- To prepare the soft focaccia with courgette flowers and gorgonzola, place the flour, Lievito Madre ADAM and lukewarm water in a bowl. Mix using a Danish dough whisk or your hands, then add the salt and olive oil.
- Mix again until you have a smooth, rather soft and sticky dough. Cover and leave to rest for 1 hour.
- After the first rest, fold the dough without removing it from the bowl: with damp hands or a spatula, stretch one side of the dough upwards and fold it back over the centre.
- Rotate the bowl 90 degrees and repeat. Continue until you’ve completed the full round of folds. Cover with cling film and let rest for another hour.
- Repeat the folding process two more times, every hour, covering the dough in between. In total, you should fold the dough 3 times. After the final fold, allow to rest for another hour.
- Meanwhile, grease the baking tin (approx. 30 cm in diameter) with olive oil and generously dust with semolina.
- Transfer the dough to the prepared tin, brush with a little olive oil, cover, and allow to rise for a further hour.
- Before the resting time is over, preheat the oven to 230°C (static mode).
- Mix the olive oil and water in a glass and pour over the focaccia.
- Using your fingertips, press from the centre outwards to spread the dough across the entire surface of the tin.
- Bake for 10 minutes at 230°C.
- In the meantime, clean the courgette flowers by removing the pistils and trimming the base, then rinse gently and set aside.
- After the first 10 minutes of baking, remove the focaccia from the oven and top with the courgette flowers and spoonfuls of gorgonzola placed between them.
- Return to the oven and bake for another 10–15 minutes, until golden brown.
- Remove from the oven and enjoy your soft focaccia with courgette flowers and gorgonzola warm or cold.
In collaboration with @passionecooking
Farina di grano tenero nr. 2 tipo 00 bio
La farina di grano tenero biologica tipo 00 nr. 2 è una farina versatile: è ideale per torta margherita, crostate, biscotti, grissini, pasta, omelette, spaetzle, pasta sfoglia, ma anche per raffinati impasti lievitati con un tempo di lievitazione fino a 8 ore. Questa farina di grano è prodotta a partire da chicchi di grano selezionati provenienti da coltivazioni biologiche certificate.
5000 g
€10.25
Semola di grano duro rimacinata
Dalla semola di grano duro selezionata viene prodotta una farina di grano duro fine, dorata e luccicante, con una speciale tecnica di macinazione italiana. La farina di grano duro biologica del Molino Merano è caratterizzata da un raffinato aroma dolciastro e da un accattivante colore giallo, che si deve all'elevato del contenuto di carotenoidi. Grazie al loro effetto antiossidante, questi svolgono un ruolo importante nell'alimentazione umana. La farina di grano duro è ideale per la preparazione di pasta, pizza e pani tipici italiani, come la ciabatta.Ricetta:Pane con Lievito Madre
1000 g
€1.90
CATEGORY
