How to make pizza and focaccia with venere rice poolish
FOCACCIA with VENERE RICE POOLISH fermented 24/36/48 hours in the fridge, the resulting FOCACCIA will be a very beautiful color with a slight hazelnut flavor, ideal to accompany cheeses or enjoy with citrus, apple or fig jams.
1. We dissolve the fresh yeast in water2. Add the venere rice poolish made 24/48 hours before (I recommend taking the poolish out of the fridge 1 hour before preparing the recipe)3. We knead with a kitchen robot using the hook for 6 / 8 minutesTIPS: we can knead with a mixer with kneading rods or by hand, it will take a little longer, but the result will be just as delicious.4. Add the fine salt5. We continue mixing with the mixer for 8 / 10 more minutes, until we get a smooth dough without lumps6. We grease the work table with oil, turn our dough over, stretch it out and let it relax without touching it for 15 minutes7.Next we will work the dough with the help of a spatula to give the dough more strength (watch video)8. We will put our focaccia dough to ferment in a container greased with oil, covered and protected from drafts until it doubles its size (1:30 / 2 H) if the temperature is below 18 °C it will take longer9. Sprinkle the table with hominy, turn the dough over and divide it into 2 greased baking trays10. Cover and let ferment for 30/45 minutes (while heating the oven at maximum power)11. With the tips of the fingers we make the typical holes of the focaccia12. Add fresh rosemary, with a steamer, drizzle with water, extra virgin olive oil and finish with a generous pinch of maldon salt13. Bake for 15/16 minutes at 250 °C /464 °F static mode in the lowest part of the oven on top of the special stone for ovens14. We put our focaccia on top of a rack to dissipate the humidity for 2/3 minutes15. We can now cut and enjoy our delicious focacciaBUON APPETITO
Video
Notes
Tips and recommendations:1. FLOUR It is recommended to use a quality flour with a percentage of protein from 12% (it is indicated on the label) Italian pizza flour or Manitoba flour are perfectVenere rice POOLISH, before preparing the chosen recipe I recommend you take it out of the fridge 1 hour before and leave it at room temperatureWATER It is recommended to use bottled water, cold in summer, room temperature in winterOIL, there is nothing better than a good extra virgin olive oilYEAST, I use the cubes of fresh yeast that are sold in supermarkets, you can also use dry baker's yeast in a ratio of 3 to 1. EXAMPLE 9 GR of fresh yeast = 3 GR of dry baker's yeastSalt: common fine salt2. Size and type of tray: I recommend a non-stick metal one, since it transfers heat better and helps the edges and sides of the dough to be crispy (if you don't have one, you can use another container lined with baking paper, this way so the focaccia will not stick).As for the size, with the quantities that you will see in the recipe, I used a 25×35x5 cm rectangular mold because I wanted a rather thick and fluffy focaccia. If you want a thinner and crispier focaccia, you can bake it directly on the trays that They come in the oven, which are larger (usually about 30×40 cm).3. oven temperature: I recommend baking the focaccia between 220 °C and 250 °C.The higher the temperature, the sooner the surface will brown and form a crispy crust. If we bake at 220 °C, you may notice that it's not as crunchy (which may be how you like it), but the interior is juicier.The first times you bake pizza / focaccias I recommend you watch and see how they cook to find the ideal tray position / temperature so that the recipe comes out to your liking4. Position of the focaccia in the oven: baking in the lower third allows us a crispier base and if we later see that the top part needs to be toasted, we can raise the focaccia to the upper half or third.5. You can eat it as it is or cut it in half and fill it, if there is leftover you can freeze it in pieces wrapped in transparent film and when you feel like it you take it directly from the freezer, remove the plastic and heat it in a sandwich maker for 8/10 minutes, It will be like fresh out of the oven!!!!
As you can see in the video, this FOCACCIA WITH VENERE RICE POOLISH can be made very easily and the result is delicious. 😋
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Until next time, CIAO 🤩
Delicious and healthy recipes, made with Italian passion.
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