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Focaccia with parmesan cheese Rating average       PreviewIngredientsPreparation
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0 0 Intermediate 265 Kcal Kcal Recipe card 90 Minutes

Fast and tasty recipe!
You can enjoy it alone or use it accompany by cheese, salami or pickles for a typical Italian aperitif.

To make this recipe, use VENTO Regular jar.

Chef Carlo Bresciani
Ingredients for 4 persons
  • 15 gr Extra Virgin Olive oil
  • 125 gr Water
  • 10 gr Balsamic vinegar
  • 15 gr Yeast
  • 250 gr White flour 00
  • 5 gr Salt
  • 40 gr grated Parmesan Cheese
Preparation for 4 persons step
1
Put in a bowl the yeast fragmented and water and let stand for 10 minutes.

Place in to the Vento jar:
White flour 00: 250 gr (8,75 Oz)
Salt: 5 gr (0,175 Oz)
Parmesan Cheese: 40 gr (1,4 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 30 seconds at speed 14 (3000 Rounds Per Minute).
Now press STOP to end the blending.
step
3
After ten minutes of rest of the yeast, remove the measuring filler cup from the lid and pour it through the hole. Then add the olive oil and the balsamic vinegar.
Olive oil: 15 gr (0,525 Oz)
Balsamic vinegar: 10 gr (0,35 Oz)
Yeast: 15 gr (0,525 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Blend for 30 seconds at speed 21 (5800 Rounds Per Minute).
Now press STOP to end the blending.
Check the consistency of the dough and if it is not yet compact use the stirrer stick from the lid hole, use Vento for a few seconds at a reduced speed (10/12) to completely engulf the flour.
step
5
Push on the knob for 5 seconds to pulse (speed 60 - 15000 Rounds Per Minute).
step
6
Remove the dough from the jar and spread it in a baking dish. Leave the dough to rise for at least an hour.

After the leavening sprinkle the cake with an emulsion of oil, water and salt.

Bake in preheated oven for 30 minutes at 180 degrees.

That's it!

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