Focaccia Jesolo Style

Ingredients

For the dough:
250 g
60 g
boiled potato
5 g
sugar
3 g
salt
15 ml
extra virgin olive oil
180 ml
water
5 g
fresh yeast
50 g
chicory
For rolling out the dough:
50 g
For the filling:
1 tbsp
8
sardine fillets
30 g
fresh cheese
1
orange slice
1
lemon slice
1
bay leaf
1 tsp
grated pecorino (sheep's cheese)
5 g
pine nuts
5g
raisins
as desired
Olive oil, salt, pepper and sugar
1
tomato

Preparation

Wash and boil the potatoes in their skins. Drain after cooking and peel them.

 

In another pot boil the radicchio previously cut into very small pieces, for 5 minutes;  then drain and let cool.

 

Mash the potatoes and add the radicchio, the Food Service Mix and the other ingredients until the dough is even.

 

Leave to rise for about 2 hours. 

 

Separate the sardines from the main bone, the head and the tail;  place evenly on a baking tray lined with baking paper; in a bowl, make a mix with Schär Breadcrumbs, raisins, pine nuts, the  juice of one orange and one lemon slice, salt, pepper, sugar, olive oil , pecorino cheese and bay leaves; mix everything well and lay the sardines on top.

 

Bake at 180° C for 5/7 minutes.

 

Cut the tomato into thin slices.

 

Take the leavened dough, sprinkle the work surface with Schär Rice Flour and form loaves of about 100/120 g and bake in the oven at 250° C for 8 minutes.

 

Once baked, let them cool and cut in half with a knife.  Garnish with a slice of tomato, fresh cheese and two sardines.