Piergiorgio Giorilli .:. Maestro Panificatore

Melt yeast, malt, sugar and honey in the milk. Mix them with flour and start kneading. Beat the eggs with salt and blend gently in the mixture. Half way through kneading add butter and mix until you obtain an elastic dough. Finally add gently the fruits. Let the dough rest for 60/70 minutes then divide into pieces of the desired weight. Roll them on and after about 30 minutes flatten them with the rolling pin and place them into round moulds of 10 cm of diameter. Half way through rising brush them with an egg beaten with milk and a pinch of salt. Lay the topping prepared on their surface using the pastry bag then finish fermentation (the volume of the products must double). Bake at a moderate temperature with the draught open for about 20 minutes.

Procedimento			Procedure
Farina W 300 P/L 0,55	1900 g	67.0 oz	W 300 P/L 0,55 Flour
Latte	1000 g	35.3 oz	Milk
Lievito	150 g	5.3 oz	Brewer's yeast
Malto	10 g	0.4 oz	Malt
Zucchero	100 g	3.5 oz	Sugar
Miele	200 g	7.0 oz	Honey
Sale	40 g	1.4 oz	Salt
Uova intere	300 g	10.6 oz	Whole eggs
Burro	300 g	10.6 oz	Butter
Uva sultanina	300 g	10.6 oz	Sultana
Cubetti d'arancia	350 g	12.4 oz	Orange cubes
Mandorle sminuzzate	200 g	7.0 oz	Minced almonds
Per la massa da spalmare			For the surface
Zucchero	800 g	28.3 oz	Sugar
Nocciole polverizzate	540 g	19.0 oz	Hazelnut powder
Albume	280 g	10.0 oz	Egg whites

Sciogliete nel latte il lievito, il malto, lo zucchero e il miele. Uniteli alla farina e iniziate l'impasto. Sbattete le uova con il sale e incorporate lentamente questa miscela all'impasto. A metà lavorazione unite poco a poco il burro e mescolate fino a ottenere una pasta elastica. Alla fine unite delicatamente la frutta. Lasciate riposare 60/70 minuti poi dividete in pezzi del peso desiderato. Arrotondateli e dopo circa 30 minuti appiattiteli con il mattarello e deponeteli in stampi rotondi del diametro di 10 cm. A metà lievitazione pennellateli con un preparato a base di uovo, latte e un pizzico di sale. Stendete con il sac à poche la copertura precedentemente preparata e terminate la lievitazione (il volume deve raddoppiare). Cuocete in forno a temperatura moderata e tiraggio aperto per circa 20 minuti.			Melt yeast, malt, sugar and honey in the milk. Mix them with flour and start kneading. Beat the eggs with salt and blend gently in the mixture. Half way through kneading add butter and mix until you obtain an elastic dough. Finally add gently the fruits. Let the dough rest for 60/70 minutes then divide into pieces of the desired weight. Roll them on and after about 30 minutes flatten them with the rolling pin and place them into round moulds of 10 cm of diameter. Half way through rising brush them with an egg beaten with milk and a pinch of salt. Lay the topping prepared on their surface using the pastry bag then finish fermentation (the volume of the products must double). Bake at a moderate temperature with the draught open for about 20 minutes.


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FOCACCINE ALLA NOCCIOLA - Hazelnut small flat bread (ricetta pubblicata dalla rivista "DOLCESALATO")