Recipe: Focaccia with Mangalitsa Lard
SERGIO BITICI'S MANGALITSA LARD FOCACCIA 'S
"Using high quality lard such as the Mangalitsa lard will enhance the flavor and crust of your home made focaccia."...Sergio Bitici, Chef, Owner Macelleria Restaurant
1 ¾ Cups of Mangalitsa lard (Order Now)
5 Cups All trump flour
3 Tbsp fresh yeast
3 Cups Water
2 Tbsp sea salt
2 Tbsp granulated sugar
Large Baking sheet (approx 24in x 17in)
Large Mixing machine
For the Top of the Focaccia
4 Tbsp Mangalitsa Lard
2 Tsp Sea salt
1-2 Branch fresh rosemary (to taste)
Melt Yeast in Warm water. Place it in the mixer with the flour and the sugar.
Once the ingredients have formed a dough, add Mangalitsa lard and the salt.
Mix for 5 minutes.
Remove from mixer and place the kneaded dough on a sheet pan greased with Mangalitsa lard. Cover with a plastic wrap. Let it rise for 30 minutes then spread the dough evenly by hand and spread more Mangalitsa lard, sea salt and rosemary on top of the focaccia. Rise again for 1 hour.
Bake at 350º for 20-30 minutes.
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