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Focaccia dei papaveri, food like a work of art

I have always been fascinated by the poppies that grew along the countryside of my land. Today I decided to recreate this image as if it were a painting on a focaccia, what do you think? You like it?


Flour (W 260) 700g

Flour (type 0) 300g

Salt 20g

Water 800g

Fresh yeast 7g or 180g of mother yeast 

Oil 20g


Mix the flour and yeast in a bowl, add 700 g of water (cold) and stir until all the water is absorbed. Remove the dough from the bowl and knead until a compact dough is obtained. Put the dough back into the bowl and divide into small sections. Pour over the mixture salt, oil and the remaining part of water and continue to work energetically to make the ingredients absorb. Let it sit for 20 minutes.

After resting, transfer to the surface and proceed with the reinforcement folds to make it smooth and elastic again. Place the dough in a bowl and when it has almost doubled, place in the fridge for 24 hours. Then form the balls (about 250g) and once doubled, roll them out, add your favorite flavors and bake them at 300 degrees or at maximum of your oven.

Recipe by https://instagram.com/mariassuntagentile?utm_medium=copy_link

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