NO KNEAD FOCACCIA WITH SCAMORZA CHEESE AND GRILLED AUBERGINES

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Recipes

NO KNEAD FOCACCIA WITH SCAMORZA CHEESE AND GRILLED AUBERGINES

10 October 2017 By
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Ingredients:

500 gr wholemeal flour (W 330), 1 tablespoon toasted malt, 12 gr salt, 370 gr warm water, 4 gr fresh brewer’s yeast, e.v.o. oil, salt, 2 aubergines, 1 white scamorza cheese (for me Caseificio Pugliese), chopped parsley.

Method:

  1. Pour flour, salt, and malt into a large bowl and mix everything.
  2. Aside, melt yeast in lukewarm water and add 1 tablespoon of oil.
  3. Pour the liquid onto the flour stirring with a fork to mix the ingredients. Cover with film or with a lid and let rise at room temperature for 8-10 hours.
  4. Abundantly flour a clean cloth and overturn the dough. Flour it, flatten it gently giving a rectangle shape and make folds: stretch the dough, bend the right flap in the center and fold over the left flap. Make the dough half a turn and repeat the folds. Finally tip over the dough so that the folds are below. Cover with the cloth and let rise 1 hour.
  5. Grease a baking tray, lay the dough and gently stretch out it with your fingers. Cover with a second baking tray or non-contact film and let rise for 1 hour.
  6. Meanwhile clean the aubergines, slice them and cook them on a ot grid for 5 minutes. Season with oil, salt, pepper and chopped parsley.
  7. Slice scamorza cheese.
  8. Turn on the oven and bring it to 250 ° C.
  9. Wet your focaccia sufrace with a mixture of oil and and water (1 part of oil and 2 parts of water), prick with a fork, salt and bake in the bottom of the oven for 10 minutes. Lower the temperature to 220 ° C and continue baking for 15-20 minutes more in the middle-high part of the oven. Take out of the oven and let cool.
  10. Slice your focaccia , fill it with aubergines and cheese and enjoy it!

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