Wreath of pizza
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Semi-deep soft focaccini
ingredients
servings
4
Wholewheat flour
250 grams
Type 0 wheat flour
250 grams
Water
350 grams
Dry brewer's yeast
3 grams
Extra virgin olive oil
6 spoons
White sugar
2 teaspoons
Iodized salt
15 grams
Bakery products from Italy
Semi-deep soft focaccini
Semi-deep soft focaccini
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These scones, gilded outdoors and softer inside, are ideal to be enjoyed by themselves, but they are also perfect to be cooked instead of bread. I have left them simple and I have only seasoned them with a little oil, but you can enrich them with olives, wurstel or cherry tomatoes, depending on your taste.
preparation
step 1
In a large bowl, mix the two flours with yeast and sugar. Add extra virgin olive oil and yeast and lastly lukewarm water.
step 2
Mix well, then transfer the dough onto a floured surface and work with your hands for at least 10-15 min (adding very little flour).
step 3
Once the panet is beautifully elastic, put it back in the bowl, cover it with a canoe and let it rise to doubling (5-6 hours if you use 1/2 cup of yeast, 2-3 if you use it all).
step 4
Once you have prepared the semisolid mixture by following the recipe and having it raised well, divide it into so many balls of about the same size, squeeze it slightly with your hands and lay them on a pan.
step 5
Allow the muffins to boil out for another 30 minutes and in the meantime in a bowl, emulsify well with a fork water and extra virgin olive oil.
step 6
After 30 minutes, with your fingers create dimples on the muffins, brush them well with the emulsion of water and oil and allow them to rest for another 15 minutes.
step 7
Bake them, then, in a warm oven at 200 ° for about 15-20 minutes, or otherwise until they are golden on the surface.
