Recipes Benedetta Rossi: panfocaccia herbs, and provola cheese
From new recipes Blessed Red the recipe of the panfocaccia and provolone Benedetta Rossi, one of the recipes that we can certainly miss a recipe salt, easy to perform, a real goodness. A focaccia that is a roll and the filling is tasty and healthy because we use the herbs of the field. Benedetta Rossi loves this type of recipes and the easy way they show on the Food Network as we can get everyone to work in the kitchen. Double rise, but the second is really very fast and we are going to have a panfocaccia stuffed very soft, very good. Here is the recipe from home-Made for you.
Ingredients: 400 g type 0 flour, 150 g of durum wheat flour, 7 g of baker's yeast dehydrated, 2 teaspoons of sugar – 150 ml milk, 150 ml water, 100 ml of sunflower oil, 1 teaspoon of salt – 400 g of herbs of the field, 200 g cheese slices, and 1 egg yolk
Preparation: in bowl pour the flour 0, the flour, the yeast, dehydrated, and two teaspoons of sugar, we mix. In another bowl, pour the milk and water, lukewarm, olive oil, salt and mix adding the flour a little at a time, mix. Knead on the work surface and then put in the bowl, and we mark with the classic cross. Let rise until double the volume.
Take the risen dough and roll it on a sheet of baking paper with the help of a rolling pin to get a rectangle. We have already boiled the herbs. Farciamo the rectangle with the greens and drain well, leave free the edges, we also add the slices of provola. Roll helping us with the baking paper. We have on a baking sheet lined with parchment paper and let rise for 20 minutes. Spennelliamo with the beaten egg yolk and put it in the oven at 180 degrees for 40 minutes ventilated at 190 degrees if in a static oven for 40 minutes.
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