- 8,8 oz of Manitoba flour;
- 8,8 oz of flour type “0”;
- 270 ml of tepid water;
- 1/2 cube of fresh yeast;
- 1 teaspoon of honey,
- 2 teaspoons of salt
- Extra virgin olive oil.
For the sauce:
- Montalbano Artichoke Bruschetta Topping,
- 3 tablespoons of grated Pecorino cheese.
Pour the water into a bowl, melt in the yeast and a teaspoon of honey. Add 150 grams of Manitoba flour, stir and then put it to rest in a place away from air drafts for 10 minutes;
Pour the dough in a larger container, and add the rest of the Manitoba flour and flour type 0. After working for a while the dough, add the salt and work it for 10 minutes.
Pour 2 tablespoons of olive oil in a clean container, lay in the dough and put it to rest at a temperature of about 30°C for 90 minutes;
Roll out the dough in an oiled baking dish;
Put the pan to rest in closed oven for 60 minutes;
Preheat the oven to 180°C;
Before baking pour about 2 tablespoons of oil over the dough;
Bake until almost cooked, then remove the pan from the oven and spread the sauce of artichokes over the Focaccia. Sprinkle with the grated cheese and bake until the cheese melts.