Puff pastry with herbs and cheese
FOR THE DOUGH
- 500 g 00 flour
- 120 g Latte
- 180 g Water
- 20 g extra virgin olive oil
- 8 g Sale
- Sale
- Extra virgin olive oil
- 500 g Spinach
- 800 g Stracchino
- Amido di mais (maizena)
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
- In a bowl or in a mixer, combine all the ingredients for the dough and knead until the dough is soft and smooth, then...
In a bowl or a stand mixer, combine all the dough ingredients and knead until soft and smooth. Let it rest for about 30 minutes, covered with a cloth or plastic wrap. Then divide the dough into 12 portions, or any size you like.
Shape the dough into smooth, round loaves, then let them rest again, covered with cling film, for about 30 minutes.
Dust 6 loaves one by one with cornstarch and then roll them out to a diameter of approximately 20 cm.
Take the first three discs and place them on top of each other, sprinkling generously with cornstarch between them. Then roll out all three together to a diameter of about 35 cm. It will look like a single sheet of pastry, but don't worry because if you've dusted the pastry well with cornstarch, the sheets will separate easily.
Once you've divided the sheets, roll them out again slightly with your hands. Then, oil a baking pan (preferably round) and place the first sheet of dough on top, so that the dough slightly extends beyond the edges. Oil the sheet of dough and brush well, then place another thin sheet of dough on top.
Wash, dry, and roughly chop the spinach or fresh herbs. Place some of them in the pan, then add the cheese and season with a pinch of salt and oil.
Place a sheet of pastry on top and sprinkle with oil, then roll out three more sheets of pastry and place one of the sheets on top of the greased single sheet of pastry, making a double sheet of pastry.
Oil the surface well and bake in a preheated oven at 200°C (400°F) for about 15 minutes, until golden brown. Baking time also depends on your oven. Serve the flaky focaccia immediately, hot, warm, or cold.
Bake at 200°C (400°F) for about 15 minutes, until golden brown. Cooking time also depends on your oven.
The chef recommends:
This flaky focaccia is a perfect combination of flavors and textures, creating a balance between crunchiness and softness, making it irresistible for those who love tasty and delicious combinations.
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