|Superfine (“00”) flour||550 g|
|Superfine (“00”) flour||50 g|
|Baker’s yeast||20 g|
Pour 100 g of flour into a bowl, crumble in the yeast and dissolve it in a little warm water; stir in the flour, add warm water as required to form a ball of dough that is not too soft. Submerge the dough in a pot of warm water, cover with a lid and let it rise.
When it rises to the surface and turns puffy, it’s ready.
In the meantime, knead together 200 g of flour, 100 g of sugar, a pinch of salt, 70 g of softened butter and two egg yolks. Add the drained dough and knead to an elastic consistency that no longer sticks to your hands. Roll it into a ball, place in a floured bowl, cover with a cloth and set aside in a warm place to rise. Grease a high-sided cake tin (24cm in diameter) and dust with flour.
After about two and a half hours, return the dough to the pastry board and mix in another 200 g of flour, the butter, the remaining sugar and three egg yolks.
Knead the dough well again, transfer to the cake tin, cover with a cloth and leave to rise again. Peel and chop the almonds and preheat the oven to 180 degrees. Brush the surface of the focaccia with the remaining egg yolk, sprinkle with almonds, a dusting of granulated sugar if you want, make a cross cut in the middle and bake in the oven for about 50 minutes.