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In my late craziness for starters I'm trying to convert every recipe from commercial yeast to starter. And I found a famous and very nice Italian Blogger calling for such recipes.
The recipe I'm making lately everytime I bake pizza at home is this focaccia, I saw it once on TV and fell in love with it ! Actually the first reason I liked it was because the organic vegetable pack we buy every week has lots of curly endive and I didn't have any recipe left for it but now we are hoocked !!
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Focaccia Messinese
200 gr bread flour
200 gr semolina flour
200 gr starter
250 gr water (about)
Knead and let double in a warm spot.
Roll (or flatten it) in a oiled baking sheet.
Turn on the oven.
Then add little pieces of anchovies, cover totally with very thin layers of cheese (fresh caciotta) , lots of curly endive (rinsed and chopped), and top wit chopped fresh tomatoes. Sprinkle some olive oil and salt (depending on how many anchivies you used) and bake in a 400 oven until done. As you can see last time I added some boiled potatoes left from potato pizza.
Ho visto questa focaccia da qualche parte in TV e me ne sono innamorata ..è squisita !!
Focaccia messinese
200 gr Manitoba
200 gr farina di semola rimacinata
200 gr pasta madre
250 gr acqua (circa)
Impastare far raddoppiare e stendere in una teglia
Accendere il forno a 250°.
Aggiungere dei pezzettini di alici sott'olio, coprire interamente con sottili fette di caciotta fresca, coprire abbondantemente con indivia riccia lavata e tagliata e spargere dei pomodorini tagliati. Sale e olio a piacere e infornare.