Focaccia con pomodorini, pancetta e cipolla
450 g di farina 0 Molino Rossetto
50 g di farina 00
25 g di lievito di birra
350 di acqua tiepida
1 cucchiaio di fiocchi di patate
1 cucchiaino di zucchero
4 cucchiaia di olio
15 g di sale
Per il ripieno1 cipolla
6/7 pomodorini
erba cipollina
150 di pancetta a cubetti
Vi riporto di seguito entrami i procedimenti sia con la mdp e a mano
MDP
Verstate tutti gli ingredienti nel cestello e avviate il programma solo impasto e let rise again in the basket a couple of hours ***
Crumble and melt a cube of yeast in a bowl with warm water and a teaspoon of sugar mixed and wait (several minutes) than in surface foam. Meanwhile, melt the remaining salt in warm water, then pour a tablespoon of flour and flakes in a large bowl, make a hollow in the center and add the yeast mixture, warm the oil and water. Mix the ingredients and then knead on a work surface until the mixture is smooth and elastic, which will give the form of a ball. Put the dough in a bowl sprinkled with flour, cover with a clean cloth and put it to rise in a warm place, away from drafts until it has doubled in volume (at least two hours).
*** After rising time, a thoroughly greased baking sheet and lie down by pressing the dough with your hands and finger tips to form small depressions (not crushed the air bubbles that form while Roll out the dough). Add the onion into thin slices, chopped tomatoes in half and sunk a little dough, chives and bacon. Put a little oil, salt and let it rise another half hour. Bake at 220 degrees for 30 minutes
