Morsels of Parmigiano Reggiano and rosemary Focaccia with Cherri tomatoes
150 g 0 type flour
150 g Manitoba flour
1 bag of dehydrated brewer’s yeast
120 g grated Parmigiano Reggiano
150 ml water
1 tablespoon of extra virgin olive oil
1 teaspoon fine salt
fresh thyme
salt
pepper
12 cherry tomatoes
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Put the two types of flour, yeast, grated Parmigiano Reggiano and fresh thyme in the bowl of a planetary mixer and start mixing at low speed with a K beater adding water and olive oil in a trickle. When the mixture is nicely blended, use the dough hook and knead until smooth and elastic, and the dough sticks to the hook, then add the salt. Put in a bowl and allow to prove until doubled in volume covering with cling film.
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Divide the dough into 12 pieces having the same weight and shape into balls. Place each piece in a mould greased with oil. Cut a cross on the surface and top with a cherry tomato. Cover with a damp cloth and allow to prove for 30 minutes.
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Bake in a pre-heated oven at 180°C for 20 minutes.
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Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
