Focaccia sweet to the grapes
Bakery products from United Kindom
translated by Italian with
Very good sandwiches with crispy crust and soft interior.
In a bowl, add water, yeast and sugar. Dissolve everything for good. Add spoonfuls of half the flour and mix well.
Put the salt and the remaining flour until the mixture is hard enough to be worked on the planter.
Knead well for about ten minutes, at the end of forming a big ball, put it in a container and cover with film or wiping.
Allow to cover the film with a film between 90 and 120 minutes but no longer than doubling the mass.
Put the bulk again on the planter, gently work it a bit, form a single strand and cut it out with the knife or pull out 8 pieces of dough from about 100 grams each with your hands.
Form the balls now.
Technique: crush and lengthen the piece of pasta, roll it up on it as a cigar, tending the pasta to give tension to it.
Rotate the cigar by 90 degrees and holding the final joint at the top rolling on it again tending the pasta always.
Now turn over the almost formed ball and use the palm of your hand to force the table to rotate it circularly quickly to give the shape of the final ball.
Place all 8 balls on a floury table and with the palm of your hand you crush and widen each ball. Cover with wipe and leave to stand for 30 minutes.
At the end, gently take each piece, making sure that the rising does not fall and by inserting the index finger into the middle, form a hole to enlarge with the help of the other index finger.
Switch on the static oven and bring it to 220 °.
Meanwhile, in a large frying pan, add 2 liters of water to the boil, adding 10 grams of cane sugar and 5 grams of semolina sugar.
Insert 4 pasta rings at once into the boiling water and cook for 2 minutes. Use a spatula to turn the dough pieces and bake for another minute.
Drain the beautiful swollen sandwiches from the frying pan and place them on a baking tray with oven paper. Pour the sesame seeds on the surface, which will attack easily.
Introduce the buns in the oven and bake at 220 ° for about 20 minutes.
When they have taken a nice brown color on the surface, bake and let cool on the grating.