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Genoese fillet with durum wheat semolina

ingredients

servings

6

Honey

1 teaspoon

Extra virgin olive oil

2 spoons

Iodized salt

10 grams

Water

310 mL

Fresh brewer's yeast

10 grams

Manitoba flour

200 grams

Semolina

280 grams

Bakery products from Italy

Genoese fillet with durum wheat semolina

Genoese fillet with durum wheat semolina

vegetarian with gluten

ready in

5 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Genoese fillet with durum wheat semolina

Focaccia soft inside, but crunchy on edges and corners! Exquisite and fragrant!

Genoese fillet with durum wheat semolina step 1

step 1

First, I recommend that you dissolve the yeast in lukewarm water, adding the spoon of honey.

Genoese fillet with durum wheat semolina step 2

step 2

Then, join the two flours on a planter or planetarium, the process is the same.

Genoese fillet with durum wheat semolina step 3

step 3

After joining the two flour, add the two tablespoons of oil and then the water in which you have previously dissolved the yeast.

Genoese fillet with durum wheat semolina step 4

step 4

Melt until the water is completely absorbed and then add the salt.

Genoese fillet with durum wheat semolina step 5

step 5

Continue to knead until all will be smooth and curled (with planetary 8-10 minutes).

Genoese fillet with durum wheat semolina step 6

step 6

At this point, form a ball with the dough, put it in a bowl, cover it with a canvas and let it rise for 3 hours in a place without air currents. I wrap the bowl with a blanket.

Genoese fillet with durum wheat semolina step 7

step 7

At the end of three hours your dough will be more than doubled. Grate the pan with two tablespoons of olive oil, then pour over the dough.

Genoese fillet with durum wheat semolina step 8

step 8

I advise you not to use baking paper so your focaccia is golden and crunchy even underneath.

Genoese fillet with durum wheat semolina step 9

step 9

Unleash your fingertips and start rolling the dough. When you put it on, cover it with the canvas and let it rise again for 45 to 60 minutes.

Genoese fillet with durum wheat semolina step 10

step 10

In the meantime, join three fingers of water with two tablespoons of oil and three pinches of salt and turn quickly with a teaspoon until you get an emulsion.

Genoese fillet with durum wheat semolina step 11

step 11

At the end of the second leaven, make the characteristic holes with the fingers across the surface, then pour over the emulsion.

Genoese fillet with durum wheat semolina step 12

step 12

Do not worry if it looks so wet, that's exactly how it should be before cooking.

Genoese fillet with durum wheat semolina step 13

step 13

Cook in a static oven, previously heated to 220 ° for about 10-15 minutes.

Genoese fillet with durum wheat semolina step 14

step 14

Cooking themes vary depending on the oven, the focaccia is ready when well golden. I recommend placing the pan on the central oven shelf, but at the top of it.

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