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Apollonia Focaccia Recipe from of 23-07-2014 [Updated on 04-04-2017]
The characteristic of the apollonia focaccia is that it does not need to rise and is baked immediately, a crafty 10 and praise. The recipe is from an old misyana, Katia Tinella and was probably the first catchphrase of the facebook group, other than pan-fried focaccia, apollonia has made history and even this took years to intrigue me, I have to thank the recipe book because it is just for that occasion that I did it and I really liked it. If you have guests for dinner at the last minute or suddenly you want a stuffed pizza and you don't have time to prepare leavened dough, the Apollonia focaccia is perfect, write it down and try the recipe at the first opportunity obviously doing it as you like;) good my friends day; *
How to make Apollonia focaccia
Put the slightly warm milk in a bowl and dissolve the yeast and sugar inside
Add flour, butter and salt and knead until the dough is soft and smooth and not sticky
Divide the dough into two parts
Roll out a first layer and line a greased pan with it
stuffed with cooked ham, galbanino and corn or with the filling you prefer
Cover with the other half of the dough and close the edges well.
brush the surface of the apollonia focaccia with olive oil and bake in a preheated oven at 180 °
Cook for 30 minutes