Cooking classes in Vicenza

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Sage and honey focaccia

2 cups of bread flour - 0 flour in Italy1 cup of semolina flour
1 fresh yeast or one sachet of powder (yeast for bread)
1 cup water
1 tbsp salt
1/4 cup olive oil + oil to drizzle
Rock salt
Fresh sage

In a big bow dissolve the yeast with one tbsp of honey. If the yeast is active, the yeast will become liquid. Add the water and dissolve again. Add the semolina and the flour and mix with a spoon until is hard. Add then the salt and 1/4 cup olive oil in your hands. Kneed for about 3 minutes at the most. Flatten the dough in a big retangle in a non stick pan or in a pan covered with baking paper. Make little holes with your finger and add the sage, drizzle honey, olive oil and few pinches of rock salt.
Bake in a convection oven for 25 minutes or until golden brown in 190C.