Author Veronica Jemma

Origin    ITALY

Focaccia base ( also perfect for Pizza )

METHOD

First Dough:

Mix in a bowl: 180 gr of flour, 150/160 ml water, all yeast, all sugar.

Cover the bowl with a kitchen rug and allow the dough to rest for 1 hour.



Second Dough

Add the remaining flour, 1/2 tablespoon salt ( 1 for pizza ), 2 tablespoons of oil , 600ml of water to the first dough and mix it well working by hand or with a Kitchen Aid if you have one.

Put the dough again into the oiled bowl and allow 2 more hours to rest, cover with a kitchen rug.

Veronica's toppings of the day ( on top before put it in to the oven ) :

Pomodori ( Fresh cherry Tomatoes)

Cipolle ( Caramelized Brown Onions )

Rosamarino ( Rosemary)