MEDITERRANEAN SOMBRERO
Difficulty level
Ingredients
| SOFT BREAD 50% | g 1000 |
| GRAN MEDITERRANEO | g 1000 |
| unsalted butter 82% fat | g 100 |
| extra virgin olive oil | g 100 |
| fresh yeast | g 50 |
| caster sugar | g 30 |
| water | g 950 |
Preparation
knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
Let the dough rest for 20 minutes at room temperature.
Ingredients
| GRANSFOGLIA | g 1000 |
| water | g 500 |
| MARBUR CROISSANT 20% | g 700 |
| KASTLE CROISSANT | |
| MARVIK CROISSANT |
Divide the dough into 80 grams pieces.
Shape the dough into small balls, place on trays covered with parchment paper and let them rest for 5 minutes.
Flatten the balls into pizzette.
Stuff the surface with prosciutto cotto or mortadella, mozzarella cubes, pitted black olives and a little tomato sauce.
Brush the edges of the pizzette with egg wash.
Close with a thin disk of shortcrust pastry of the same dimension of the pizzette and seal well.
Place in the proofer at 28-30°C for about 1 hour.Brush the surface again with salted egg wash and sprinkle with DECORGRAIN or MAIS DECO’.
Bake at 210-22°C for about 20 minutes.
Pastry Chef
