Wandering blog looking for recipes for cakes, I came across one of Cindystar cake and sparkling, it is a cake last minute, only half an hour throughout the rise and the success is perfect, a nice high and soft focaccia, ready to be stuffed, really a surprise, good with Cindy, the authorship of the recipe must be recognized Luca of Wired New York a thanks to Luca
Ingredients for 6:
1 kg flour 0 bio
600 gr. sparkling water at room temperature
30 gr. of extra virgin olive oil cold pressed bio
20 gr. sea \u200b\u200bsalt to bio
10 gr. natural active dry yeast (the one shot)
Far flourish the yeast in a little 'warm water (see photo this post ) and then mix with flour and oil, preferably in a kneading machine at low speed for ten minutes. Then add the salt and knead for another ten minutes, the speed by lifting the last minute. If you need add one or two tablespoons of flour. It must be nice un'impasto soft. Cover with the parchment paper baking, put the dough and let it rest half an hour. After this time, roll the dough across the plate and with the tips of her holes, cover again and let rise for another hour. Passed this time, if necessary, redo some hole gently, brush the surface with a mix of water and oil and sprinkle lightly with salt (either big or up). Bake in preheated oven 220 ° for twenty-five minutes.
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