Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 89

We use focaccia dough to make garlic, aubergine, and sun-dried tomato and sage bread, or cabbage, potato and buckwheat bread (see overleaf for the recipes).

Make the dough as in the previous recipe, oil it and leave to rest for 20 minutes. Then turn the dough over, dimple it and spread the filling over two-thirds of the dough. Fold the short side, covered with the filling, into the centre. Fold the other short side (without filling) over the top. Then fold in the sides in the same way. Press down very gently with your fingertips and flatten out. Handle the dough as carefully as you can, as the filling mixture makes it quite fragile. Turn the dough over and rest for another 20 minutes. Turn it back again and repeat the turning and folding twice more.

So that you get three lines of filling running through the bread, it is important to fold always in the same order, so make a mark with some flour on your work surface and also make a mark with the top of a knife on your piece of dough. Then you can match these up and start folding from the same place each time.

Leave to rest for 30 minutes, no longer, otherwise the weight of the filling will knock out the bubbles (especially if it is quite moist) and you will have a line of unbaked dough. Sprinkle well with flour and place on a large baking sheet or non-stick tray. With a long knife, cut in half widthways. Turn each half over on to one end and stretch each half lengthways. Rest for 10 minutes to let the dough relax.