Does Toysrus Have Layaway?

Chestnut & Chocolate Cake with Cherry Tomatoes & Corn Arso

was a little 'do not put your hands in the dough rest easy leaving my Lazarus (the yeast) and turns the need to bring order and especially in the area of \u200b\u200bpantry space dedicated for flour (flour are coming Petra!) I decided to get started. Rummaging among the myriad of packages open to me what happened in the hands of the wheat flour and burned immediately I got the idea to make a good cake, then remembering that among the comments of focaccia Lydia suggested many of the dress style, with tomatoes and oregano, I did not have more questions and I pulled out the tools of the trade, and ciotolone pastry!

FOCACCIA with wheat flour and ARSO TOMATOES
For two trays 30cm

100g flour 500g wheat flour for pizza burned
soft (Molino Vigevano) (*) 0

50g flour 300g lievitino (left to age for 24 hours)
400-420g water 18g salt

Tomatoes

Oregano Extra Virgin Olive Oil

For lievitino:
Add to yeast 100g, 100g water and 100g of Manitoba flour and mix well. Cover with foil and let it sit for 24 hours.

For the dough: In a large bowl
put all the flour, add the lievitino and then the water. Mix with a wooden spoon and begins to form a sort of raw dough and continue kneading by hand for about ten minutes. Form a ball and let it rest on a pastry comperta for about twenty minutes. Add salt and mix again until completely absorbed. In turn form a ball and leave on a pastry for one hour. Return the dough into a rectangle and roll it out to two turns folds to three (the first type ) and let stand covered for another hour. Break the dough into two parts and put them on two oiled baking sheets. Grease the surface and cover with plastic wrap and let rise at room temperature for 4-5 hours. Roll out the dough on the pan very gently not to break any air bubbles, cover again with plastic wrap and let rise again for 4-5 hours (or until they formed many bubbles). Coat the cake with 2-3 tablespoons of oil, sink your fingers (always gently) to form many holes and put the tomatoes on the surface. Turn the oven to 200 ° C and when ready, brush the dough with water and an emulsion of olive oil, sprinkle with oregano and salt and bake. Cook until golden is beautiful.

The cake came really amazing .... beautiful super soft and brittle and this result I think is attributable to the flour (*) and the fact that I was not stingy with the oil.
Needless to say that people have suggested that the combination of burnt wheat, tomatoes were so right .... A smile

burning
D.