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Muffins with figs and gorgonzola

ingredients

servings

4

Type 00 wheat flour

500 oz

Extra virgin olive oil

3 spoons

Fresh brewer's yeast

6 oz

Iodized salt

10 oz

Gorgonzola cheese

250 oz

Figs

8 unit

Fresh rosemary

1 sprig

Coarse salt

4 teaspoons

Water

300 fl oz

Bakery products from Italy

Muffins with figs and gorgonzola

Muffins with figs and gorgonzola

vegetarian with gluten with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

5 hours 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffins with figs and gorgonzola

A soft and slightly-flaking focaccia, easily digestible. The taste of figs blends divinely with that of gorgonzola and a pinch of fresh rosemary. Suitable for a dinner with friends or on a quiet Sunday.

Muffins with figs and gorgonzola step 1

step 1

Prepare the pasta for the muffins. Place flour, yeast, salt in a planetarium and start working. Add water and oil to the wire and form a bundle.

Muffins with figs and gorgonzola step 2

step 2

Place the baking pan in a glass or ceramic container previously oiled and covered with film x food, let it rise in a warm and dry place for 5 hours until the volume is doubled (in the oven switched off)

Muffins with figs and gorgonzola step 3

step 3

Cut the gorgonzola cubes into pieces, chop the figs and cut them into pieces, peel the rosemary, leave each ingredient in a different bowl.

Muffins with figs and gorgonzola step 4

step 4

Turn the oven to 200 ° (ventilated), making about 12/13 round bacon 10 cm in diameter. Place them on the dumpling (they will serve two), sprinkle each one with large salt and oil.

Muffins with figs and gorgonzola step 5

step 5

Bake for 10 minutes, remove and place above each in the center of the pieces of gorgonzola, fig and rosemary needles, cook for another 5 minutes until the cheese is reeled.

Muffins with figs and gorgonzola step 6

step 6

Extract, let it cool and serve.

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