Rustic artichoke and leek
21 recipes
Zonzelle and bacon
ingredients
servings
4
Type 0 wheat flour
300 grams
Water
0.15 liter
Fresh brewer's yeast
25 grams
Extra virgin olive oil
5 spoons
Iodized salt
1 pinch
single courses from Italy - Toscana
Zonzelle and bacon
Zonzelle and bacon
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A single dish mouth-watering: the focaccia dough pieces, fried and accompanied with thin slices of bacon Tuscan ... Simplicity disarming!
preparation
step 1
In a small bowl it puts the fresh yeast with sugar: blends the two ingredients by dissolving the yeast. It combines the dissolved yeast to the flour, together with olive oil. It amalgam.
step 2
You add the lukewarm water and knead. It works the dough will be very soft if it is a ball that you put in a baking dish covered with a cloth. It drives up to 2 hours in a hot oven off and closed.
step 3
Spent 2 hours, the dough will be tripled if makes small portions that are fried in plenty of hot oil seeds.
step 4
As soon as the zonzelle they are golden, drain and serve aggiustandole with a pinch of salt and accompanying them with thin slices of bacon and a few spoonfuls of creamy soft cheese.
