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Gino Sorbillo is the recipe for the focaccia mediterranean for the test of The cook

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Published on Nov 27, 2019

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The recipe for Gino Sorbillo focaccia mediterranean to The test of the cook today, November 27, 2019, is the recipe you want to copy immediately. Sorbillo in challenge with Sal De Riso has proposed the preparation of the cake, but he admitted that the real focaccia is that of apulia. The focaccia mediterranean prepared in The test of the cook today from Sorbillo is a little different but mostly it's the filling that makes us go crazy. We can prepare it easily even us at home, then just let it rise two times, the dough, the cooking is made with attention and, finally, the filling is super delicious. As always the king of pizza delight us with his suggestions and the dough of the proof of the cook puts the slices of parma ham, burrata cheese torn, cherry tomatoes sauteed quickly in a pan, and more. Good appetite to all, and don't miss the other recipes in The test of the cook.

Ingredients – Cake: 500 g flour 0, 350 g water, 15 g olive oil, 10 g salt, 5 g yeast – Topping: 200 g tomatoes, 200 g ham, 200 g burrata pugliese, 100 g ricotta, 1 clove of garlic, olive oil, salt

Preparation: we have to melt the fresh yeast in the water and add the flour, mix and combine salt and olive oil, knead for 10 – 15 minutes. Let rise for 2 hours covered with foil. We spread the dough in a rectangular pan lined with parchment paper, anoint the surface with a little oil and cover with plastic wrap, let rise for another 2 hours and then sprinkle with coarse salt, put it in the oven at 240 degrees static for 13 minutes.

Cut the tomatoes in half and put to dry in a pan with garlic, olive oil and basil. Cut the focaccia in half and farciamo with the cherry tomatoes, burrata cheese torn, slices of prosciutto and cacioricotta. Close the focaccia and serve it in pieces.

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