Focaccia Margherita

Laissez-vous dorloter par cette douceur enveloppante !

Preparazione

1) Pour la pâte, mélanger l'eau, le sucre et la levure dans un grand bol. Remuer jusqu'à ce que la levure soit dissoute.

1) Dans un bol, mélangez les farines et ajoutez le sucre, l'huile et la levure.
2) Versez l'eau et commencez à pétrir pendant 2 minutes.
3) Ajoutez le sel et continuez à pétrir jusqu'à obtenir une pâte douce et lisse, ce qui prendra environ 10 minutes.
4) Divisez en 2 portions, saupoudrez de farine et laissez lever à couvert pendant 2 heures ou jusqu'à ce que le volume ait doublé.
5) Coupez les tomates cerises en 4 quartiers.
6) Ajouter l'ail finement haché, le sel, l'huile et l'origan.
7) Une fois la pâte prête, placez la pierre à savon au fond du four et préchauffez-le à 220°C avec la fonction pizza (élément chauffant uniquement en bas et ventilateur à circulation forcée).
8) Une fois le four à température, prenez la pâte et saupoudrez la pelle à pizza de semoule.
9) Étalez la pâte sur la pelle pour former une pizza qui recouvre presque entièrement la pelle.
10) Étalez la moitié des tomates cerises, de l'huile d'olive extra vierge et des olives noires de Gaeta.
11) Mettez immédiatement la pizza au four, en la faisant glisser délicatement sur la pierre à savon depuis la pelle.
12) Après 6/7 minutes, vous pouvez retirer délicatement la pizza du four.
13) Répétez l'opération avec l'autre pain de pâte à pizza et… savourez votre repas.

Ingredienti pasta focaccia:

  • 200 gr farina 00
  • 150 gr farina Manitoba
  • 12 gr lievito di birra
  • 6 gr di sale
  • 1 cucchiaio di zucchero
  • 3 cucchiai olio evo
  • 170 gr di acqua appena tiepida

Ingredienti per la salsa:

  • 400 gr polpa di pelati
  • 200 gr mozzarella
  • Sale q.b.
  • Olio evo a piacere
  • Basilico fresco in abbondanza

Buon Appetito!

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