It contains one dry active yeast sachet 0,42 oz (12 g).

Add only 12,32 ml oz (350 ml) of water, 5 spoonfuls of oil.

1) Pour the dough mix into a bowl and add the sachet of active dry yeast. Gently mix the yeast into the mix and add the water and oil little by little, stirring with a fork.

2) Knead by hand for a few minutes until a smooth, elastic and homogeneous dough is obtained. If the dough is sticky, you can grease your hands with a little oil.

3) Form a ball and let rise, covered with a damp cloth or cling film, in a warm place for at least 1.5 hours until it has doubled in size.

4) Roll out the dough on a baking tray that you have previously oiled or lined with baking paper. Use your fingers to create a hole effect that is typical of focaccia by pressing the dough lightly.

5) Cover again and let rest for 30 minutes. Add the cherry tomatoes, olives and oregano and drizzle with some oil. Bake in a preheated oven at 200°C for about 35 minutes.

Teglia consigliata: 40 cm x 30 cm - h 2 cm


155 Items in stock

2,30 €

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