Article updated on 19/10/2022

Focaccia with tomatoes onions Anchovies Brie with a Dough At Chestnuts. Oggi al mercato ho comprato dell’ottimo formaggio “Brie”. This vaccine soft cheese is characteristic for its rind. Its name derives from the place of production brie, La Moderna Seine et Marne. This type of cheese on baked pizza does not melt completely, indeed they remain after cooking delicious golden nuggets of this type of cheese.

Questa è la classica stagione delle castagne e dei marroni. To prepare a good pizza dough chestnut, we will have to peel and blanch, or as in our case in today's recipe, we used chestnut flour mixed to the 20% farina type with a "0" w 260.

Focaccia con un Impasto Alle Castagne

After having prepared a good dough well hydrated, we formed the dough balls, after they have been placed in the appropriate door dough containers, we put them in mature in refrigerator 3 degrees for 24 hours.

He spent the next 24 hours we have left to rise. Con la temperatura dell’inverno che bussa già alla porta della Our school of pizza, the rising times were long enough, about 5 hours.

Ready for the drafting of our focaccia.

Focaccia con Cipolle Pomodorini Alici Brie

Start by cutting a white onion into thin slices and place them on the pizza, ora dividete a spicchi una decina di cherry tomatoes e sistemateli uniformemente, of chopped anchovy fillets and finally topped pizza with extra virgin olive oil, salt and rosemary.