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Focaccia ligure al sapore di rosmarino, ripiena di stracchino

Ligurian focaccia flavored with rosemary, stuffed with soft cheese

goodness is the first I made this weekend of bad weather here in Naples and "bad weather" here in my home ...
I have to make an introduction to this recipe: I used for the dough, and it was my first experiment outside of the bread making, baking mother.
The result was excellent, ma per chi non l'avesse a disposizione, andrà benissimo (per le mie dosi)  anche meno di mezzo panetto di lievito di birra (ovviamente i tempi di lievitazione saranno ridotti).
Inoltre il mio lievito madre è stato preparato con farina interamente integrale, ma qui l'ho aggiunto, nell'impasto, a farina di tipo 0 (dalla foto si vede!) Comunque....esperimento riuscito!

Ingredienti

100 gr. di lievito madre
300 di farina 0
200 ml c.a. di acqua tiepida
 2 cucchiai di olio extra vergine d'oliva
sale fino per impasto q.b.
200 gr di stracchino

double salt chopped rosemary and extra virgin olive oil and flour for


a pan mix the yeast with a little 'water and one part of the flour until it becomes a soft dough, form a ball and put it to rest for a couple of hours (or until double in volume).
Once the yeast mixture, mettetetelo on a board with the remaining flour, salt, two tablespoons of olive oil, chopped rosemary and the remaining water. Mix all for at least 10 minutes, once it is made um dough smooth, fragrant, soft and elastic, split in two, you take a (slightly more than half) and flatten with a rolling pin. Take a thin sheet, line the bottom of an oiled and floured rotate above, place the stuffing into small pieces of soft cheese and a little chopped rosemary

then cover with another sheet. Prick the surface, sprinkle with rosemary, coarse salt and olive oil.

Put in oven at 180 degrees for about 20 minutes far e..

... and that's it ...... good appetite and a buonumoreincucina all!

ps Having been a bit 'of the focaccia dough I prepared sandwiches with rosemary (just a couple). The initial dough with rosemary, I did grow up again, about 1 hour more than the cake, I then cooked along with the bread for about 50 minutes at 180 ° and ... here is the result ...

Until next time, a hug

Rosalba

attend the contest with this recipe "recipes Elisina"