will that I want to sea, will be the last time I was there I ate a fantastic cake ... I will be eternally hungry :-) what will be but I felt like focaccia ! and that cake!
The recipe is loosely based on the blog Menu Turistico and it came just fine. The process is simple even if the yeast dough made me some problems with the writing, or rather, I do not come off from the table! yes but has not even blame the recipe, it's my fault that I did not put enough flour on the work surface ...
However buonissimissima was also on the quality products from Carli fruity oil that comes just from that of the Ligurian Riviera. Enjoy the pictures and try to do it too! (I tried to pass it from the screen but nothing, sorry)
Focaccia type Recco
Ingredients (I did half dose):
0
250g flour 1 / 2 cube fresh yeast
1 and 1 / 2 tablespoon olive oil fruity Carli
150ml water
salt 2 packages of soft cheese or growth (but I was only a few actually)
2 tablespoons of milk to soften the cheese
Method: In the planetary
put the flour and baking powder you have melted some of the warm water outlet from the total above. After the dough is worked well, add oil and salt.
Form a ball and put it to rest for sprinkling flour in a covered bowl in the oven, so do not let them take shots of air for at least a couple of hours.
Divide the dough in two and spread a very thin in well greased baking dish, sprinkle with stracchino / growth diluted with a few tablespoons of milk and cover with the other side of the dough, taking care to seal the edges well. Make an emulsion with the same amount of water and oil and a little salt and pass it on focaccia.
Pluck the surface in some places to get out the cheese.
Bake at 200 degrees for 10 minutes.
As you can see I have too little thinned the second part of the dough, I is not sorry but I am well aware that more subtle would be divine!
A big kiss and the next one!
post changed: children, aaaahhhhrrrggg! I've massacred! I did not think to do harm to call the cake "type Recco," Wow, I thought it was pretty clear that was not Recco but could resemble (if only I had come!) Anyway I'll take all the criticisms, I always consider constructive, but I leave the title, that was the idea I had in mind, so I do not want if it is "blasphemous" maybe the most, after all, are not an expert nor a baker, I'm just a big Mangiona! :-)
A big kiss and the next one!
post changed: children, aaaahhhhrrrggg! I've massacred! I did not think to do harm to call the cake "type Recco," Wow, I thought it was pretty clear that was not Recco but could resemble (if only I had come!) Anyway I'll take all the criticisms, I always consider constructive, but I leave the title, that was the idea I had in mind, so I do not want if it is "blasphemous" maybe the most, after all, are not an expert nor a baker, I'm just a big Mangiona! :-)
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