Molini Pivetti > NIC chefs recipes > Wholemeal focaccia with salmon

Wholemeal focaccia with salmon

WHOLEMEAL FOCACCIA WITH SALMON

INGREDIENTS

FOR THE FOCACCIA

1 kg WHOLEWHEAT TRITICUM Flour
flour
800g water
50g potato flakes
20g extra virgin olive oil
15g brewer’s yeast
20g fine salt

FOR THE FILLING

80g smoked salmon
30g green apples
6 raspberries
Philadelphia cheese
lettuce sprouts
pea shoots
lime.

 

PROCEDURE

FOR THE FOCACCIA

  • Mix the potato flakes with salt, oil and a little water.
  • Then add the flour, yeast and the remaining water.
  • Knead by hand so that all the ingredients are absorbed.
  • In the final part of the dough, the rotary motion should be accentuated in order to give greater strength and consistency to the mixture to make it rise.
  • Place the risen dough in a baking tin to allow it to rise again as it has been stressed by handling.

 

Bake at 190 degrees for about 35 minutes.
Season the surface of the focaccia to your liking.


Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

Subscribe to our Newsletter

To receive our updates