Drive away with green broad beans and ricotta
Bakery products from Italy
2 hours 30 minutes
translated by Italian with
Soft and fragrant, a real delight
First combine the dry ingredients (flour, 4 tablespoons sugar, yeast, pinch of salt) and mix them, then add 1 tablespoon oil, 150 grams of milk, rum and half a lemon rind.
Mix everything until you get a soft, well-bent panet but not sticky.
If necessary, to adjust the dough, add a little more milk if it is hard or a bit of flour if you stick to your fingers.
Place the dough in an oiled bowl and place it in the oven. The oven temperature must be 50 degrees, static oven.
After an hour the dough will be more than doubled, my really was very soft and soft! Divide the dough into two if you want to make two buns.
Grate the pan and pour over the dough, then lay it with your fingers after having them greased. If you want to use baking paper, you will have to bake it, otherwise you will not be able to roll the dough.
The more you make the buns subtle, the more they will be crunchy. If you want a soft soft broth, I recommend lowering it and leaving it higher.
Once you have laid your buns, put them back in the oven, always at 50 degrees, for another oat.
At the end of this second yeast, your focaccia will be beautiful swollen.
At this point you have to prepare the emulsion by combining half a glass of milk, half a glass of water and a tablespoon of olive oil. Mix them quickly until they are emulsified.
Do the characteristic holes with the fingers to your buns, then pour over the emulsion until covered.
Sprinkle the surface of your bacon with 3 tablespoons of sugar.
Bake the bake at 200 °, static oven, for the first 10 minutes, then lower it to 180 ° and let it cook for another 15 minutes.
The buns will be ready when they are well golden on the surface. If desired, add sugar again to the surface to decorate.
I recommend eating it warm, but also cool is very good!