Focaccia With Dough At Chestnuts. Test new flour is one of my favorite hobbies. I found on the shelves of a supermarket chestnut flour. very low protein value, about 6 grams (value 100 grams of product). I wonder if preparing a dough with this chestnut flour is unable to obtain a cake that retains the taste of chestnuts?

Back in our laboratories of our School pizzaioli, we prepared a mixture of flour w 280 containing the 20% chestnut flour.

We have prepared a good mix incorporating a lot of air in it. We made up of loaves 270 grams and after having carefully rolled them we have placed in special plastic containers, taking care to cover them well with the proper cover.

We left it to rest for a maturity of 24 hours.

The next day as soon as the balls have reached a perfect leavening'll start with the drafting. To get a perfect cake, We will open the disks of dough manually.

Once the disks of dough spread out with our special dough with chestnut flour, we will flavor the cake with a drizzle of extra virgin olive oil, a pinch of salt and the inevitable rosemary needles that give our buns a unique and incomparable.