Focaccia With Onions and Mortadella Recipe. In our tradition there is good Italian focaccia with mortadella. This typical breakfast I try to be circulated to all people from all over the world who subscribe to our professional training course in our training school of pizza. Success is always assured. Just like all.
This week Luiz Benidorm Spain is attending our professional training course. When it was time breakfast we have prepared a very tasty bread with mortadella with an improvement in my opinion: focaccia this involves the addition of onions cut into thin slices and slightly dried during the brief cooking at high temperatures.
Focaccia With Onions and Mortadella Recipe
The buns are usually treated very carefully during our practical course. A good focaccia must have as an external feature and soft fragrance and well honeycombed inside.
Always use a strong flour, leave mature the dough at least 24 hours in a refrigerator at 2 degrees and always let the dough rise for good.
Focaccia With Onions and Mortadella Recipe
As you can well see from the video below, Mr. Luiz has stretched the cake, He has pressed his fingers on the pizza surface to prevent bulges while baking in the oven, added onions, then he added the classic ingredients for the cake, namely: extra virgin olive oil, a pinch of salt and fresh rosemary.
Focaccia With Onions and Mortadella Recipe
Immediately in the oven at a temperature of 350 degrees in our wood-burning oven, where it took about a minute to colorarsi of perfect browning.
Once baked added thinly sliced mortadella, and devoured instantly.
VIDEO
Focaccia With Onions and Mortadella Recipe
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