Seared meat with a Chianti vinegar sauce, featuring an aromatic and slightly sweet-and-sour flavor.
Video recipe
Ingredients
- 500 g type 0 flour
- 320 ml water
- 7 g dry brewer’s yeast
- 10 g salt
- 30 ml extra virgin olive oil
- 1 tbsp Chianti Wine Vinegar Andrea Milano
- Rosemary
- Coarse salt
Method
1. Knead the flour, water and yeast together. Add the vinegar, olive oil and finally the salt. Let rise until doubled in volume.
2. Stretch the dough into an oiled baking tray, make the classic dimples with your fingers and season with olive oil, rosemary and a little coarse salt.
3. Let rest for another 30 minutes and bake at 220°C for about 20–25 minutes.
Products
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Focaccia with Chianti Wine Vinegar
Seared meat with a Chianti vinegar sauce, featuring an aromatic and slightly sweet-and-sour flavor.
Ingredients
- 500 g type 0 flour
- 320 ml water
- 7 g dry brewer’s yeast
- 10 g salt
- 30 ml extra virgin olive oil
- 1 tbsp Chianti Wine Vinegar Andrea Milano
- Rosemary
- Coarse salt
Method
1. Knead the flour, water and yeast together. Add the vinegar, olive oil and finally the salt. Let rise until doubled in volume.
2. Stretch the dough into an oiled baking tray, make the classic dimples with your fingers and season with olive oil, rosemary and a little coarse salt.
3. Let rest for another 30 minutes and bake at 220°C for about 20–25 minutes.