With this recipe you get a soft and fluffy pizza - focaccia, thanks also to the Ruggeri products used. The PizzaEnzymes Coadjuvant is a natural improver that gives stability to the dough and makes it easy to work. In the oven, the pizza will have an extraordinary push and will be characterized by a homogeneous alveolation. Thanks to the Active Toasted Malt then, the pizza will rise more and will be characterized by special toasted aromas.
Ingredients
- 200 g of Ruggeri Stone Ground Soft Wheat Flour
- 6 g of brewer's yeast
- 130 ml of warm water
- 4 g of salt
- 4 gr of Ruggeri Active Roasted Malt
- 2 gr of PizzaEnzymes Ruggeri Adjuvant
- 10g of puffed wholegrain rice
Ingredients for filling
- pan-fried potatoes
- oregano
- provolone
- salt
Procedure
Note: for an even higher soft focaccia, increase the doses or make it in a smaller pan.
Pour the warm water, yeast, malt into a bowl and mix with a fork. Then add the flour, salt, puffed rice and knead, first always with a fork, then turn out onto the pastry board and knead by hand.
Form a ball, cover with cling film and let it rest for 40 minutes. Knead it again and let it rest for 20 minutes.
Once the time has passed, take the dough and roll it out on baking paper with a drop of oil and leave to rise in the oven turned off for at least 2 hours.
Spread the potatoes, provola, oregano and salt on the surface. Heat the oven and bake at 180° for 30 minutes.
