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Tue, Mar 02



The focaccia with

Italian Regional Cuisine

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The focaccia with
The focaccia with

Ora e luogo

Mar 02, 2021, 8:30 PM


Informazioni sull'evento

Presents: Chiara Scotti

Curated by Cristina Campassi

Our Chiara showed us the secrets of liquid culture yeast (ie and her simple, infallible and delicious recipe for a soft, light and natural focaccia.   For details see the link below:

In short, for the experts and professionals, here are the ingredients:

  • 400 gr licoli / sourdough starter (refreshed 3-4 hours before)
  • 500 gr bread flour (or King Arthur AP flour)
  • 330 gr water
  • 30 gr olive oil
  • 18-20 gr salt
  • 5 gr of yeast (red star active dry yeast)

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