multicolored tagliatelle with fresh sauce
single courses from Italy
Focaccia stuffed with wheat and rye flour
Focaccia stuffed with wheat and rye flour
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The bread stuffed with wheat and rye flour is a unique and tasty dish that I invented in those svuotafrigo evenings, but mostly because I had bought the flour mix to the LIDL brand Belbake.
preparation
step 1
Put in the planetary basket: warm milk, a teaspoon of sugar, two teaspoons of salt, extra virgin olive oil, egg, flour, then add the dried yeast.
step 2
Work at medium speed until the dough does not detach from the walls and becomes homogeneous. Who has the planetary can proceed as follows: Dissolve sugar in warm milk and then add the yeast.
step 3
On a pastry board, pour the flour, make a hole in the center and add in the oil, egg and salt. Add the warm milk prepared before. Begin to knead to a smooth dough.
step 4
Let the dough rest in a bowl, sprinkled with a little flour, covered with a cloth, until doubled in volume, that is, for about two hours, away from drafts.
step 5
Meanwhile, cut the zucchini into thin strips and fry in a little oil for a few minutes. Cut also scamorza, the sausages and ham prepared.
step 6
When the dough is leavened, rovesciatelo on a floured surface, deflate it and cut into 4 (two larger and two smaller pieces to reclose), using a rolling pin, roll out the dough into disks 4
step 7
We will prepare well two buns stuffed with our wheat and rye flour with a zucchini, smoked cheese and ham.
step 8
and another with smoked cheese and sausages
step 9
Brush with egg yolk mixed with a little milk. Bake at a time at 180 ° static or ventilated 170 °, for about 35-40 minutes.
step 10
If both fired, half cooked inverted position. Remove from the oven and serve hot!