soft 
...ci sono ingredienti che nelle nostre dispense non mancano mai- o che dovrebbero non mancare, perchè così versatili, ci permettono in poco tempo di preparare una cenetta sfiziosa, senza doversi prendere dallo sconforto se il supermercato è troppo lontano o chiuso perchè Domenica e la cena incombe. Io cerco sempre di avere in casa la farina e qualche cubetto di lievito, ingredienti that the other night I have been essential to prepare something that I very often now, since Paoletta has posted on his blog: The soft focaccia .
This is a recipe very quick to prepare, the only gripe is ... wait for it to rise even though, strictly speaking, it's so nice to see your dough grow ...
The increasingly offering as a main dish, served with various meats or accompanied by a soft, soft cheese or gorgonzola, which merges with the heat of the oven if placed on the cake in the last minutes of cooking.
FOCACCIA SOFT
ingredients
400g flour 0
300ml water
2 tablespoons olive oil 1 tablespoon
potato flakes (prepared for the puree)
1 tablespoon salt 1 tablespoon sugar
8g yeast Fresh
Dissolve yeast in 100 ml of water, and then add the flour mixture, remaining 200ml water, potato flakes, olive oil, salt and sugar.
Mix thoroughly and form a dough that will rise about 2 hours. Spread it on then
previously floured pastry board, trying to give it a rectangular shape and bring together the two short sides toward the center, the first one then the other.
Divide into two equal parts, and repeat the same process of folding for both pieces, flip, giving them a shape as a kind of pushing the ball in the end.
Let them rest for an hour covered with a damp burrazzo.
Then lay them out in two oiled baking sheets, with the greasy hands of massage oil well (I have prepared an emulsion, ie in a container I put the same amount of water and oil, 75ml of each, and I brushed on cake), add salt to the surface and let rest about half an hour. Bake in preheated oven at 250 degrees for about 20 minutes and until golden brown.
