ADLER FOCACCIA - by Chef Gaetano. Mix 550 gr semolina, 200 gr wheat flour 0, 0.6 l water, 25 gr salt, 1 cube of yeast (22 gr), 35 gr olive oil, be careful to keep salt and yeast separated: Add them separately, mix before adding the second. Let them rise for 30 min. Knead and form into focacce. Place the focacce on a lightly greased oven tray and let rise another 30 – 40 min. Top with tomatoes, onions, Tuscan sausage or simply salt rosemary and bake in preheated oven at 392° F for 20 –...
Tyrolean doughnuts 'Grosti' by Chef Willy Larese. Ingredients: 3 ¾ cups flour, 1 ¼ oz yeast, ¼ cup sugar, approx. 1 cup lukewarm milk, 3 egg yolks, ½ cup melted butter, ½ tsp salt, oil for deep-frying!
Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme Recipe - NYT Cooking