Focaccia with bacon asparagus eggs and cheese
starters from Italy
2 hours 30 minutes
translated by Italian with
Soft and tasty pizzette one pulls the other
Put the lukewarm water in a cup and the sugar and the yeast mix everything until it is melted and put it aside.
Take a large container to pour the flour, in a corner the salt,
add the oil and the mixture of water and yeast.
Work the dough until it mixes a little
Now pour it on the pastry board and work it for a long time, the more you work it the better, nobody forbids you to use a planetary, I prefer to knead by hand.
You have to get a nice smooth ball
take a large container, insert the dough, cover with a film and a cloth or with a lid and let it rest has to double in volume, I generally put it in the oven off for about 1 hour
Remember that the rising times also depend a lot on the outside temperature, in winter maybe just heat the oven and then turn it off to speed up the timing a bit
Once doubled pour the dough on the lightly floured work surface, work it a little longer and then with a rolling pin roll it out for a thickness of about 1 cm
With the help of a dough cup diam. 5-6 cm depending on your taste, cut the disks and place them on a size coated with parchment paper, while you turn on the oven at 180 ° C
Prepare the dressing, put the savory tomato sauce in a bowl, add a tablespoon of oil, cut the pizza mozzarella into cubes and start garnish.
Bake the pizzette when the oven is hot cook for about 20 minutes checked because the cooking time also depends very much on the oven.
Let them cool on a wire rack covered with parchment paper and a cloth on top, they will keep softer. Enjoy your meal!!!