The Bun With Raisins. In bakery raisins or raisins, It depends on how you prefer to call, It is widely used: raisin Bread, Bread with nuts and raisins, The raisin bread of Lombard tradition, The grandmother's bread, Bread cinnamon and raisins, not to mention the pastries, where the raisins is used very often, those unfamiliar with the swivels with raisins that you eat at breakfast or the panettone.

In pizzeria raisins it is not used very much, but I defy anyone not want to grab a slice of the cake prepared with a dough with raisins.

The Bun With Raisins

It is possible to prepare this focaccia even with a rapid dough as what is usually prepared at home. weak flour and leavening direct. Of course the result will never be the same as what you will get by using a strong flour. In our "School of Pizza Makers"We teach our students the use of strong flour. If you are interested in more information about our professional courses, click here.

Preparation:

After having prepared the direct dough with raisins, let rise for then spread. In our case, for cooking in the oven we used a pan, but you can get a good result even with the traditional cooking in the wood oven.

The Bun With Raisins

Below the video of the preparation, seasoning and cooking of our focaccia.

VIDEO

https://youtu.be/UNrXp1-u4aM

If you do not have time available to come to our school pizza and attend one of our professional practice, no problem: On our site there is a great During pizza online. Find all the information here.