Dolce ad arte stories | FOCACCINE, SWEET AND SALTY BUNS | day 10

Farmo is synonymous with goodness and quality in the gluten-free world. Once again this year, thanks to the special Fibrepan-CAKE mix and under the guidance of our chef friend, Gianfranco Allari, all boys and girls can try their hand at a fun cooking workshop from home, bringing together creative skills, teamwork and reflection on the need to choose balanced, healthy and tasty products.

You can request the FARMO product kit from the festival box office (0376.1514016).

Recipes

FOCACCINE WITH CHERRY TOMATOES AND OREGANO

Ingredients for 6 focaccine 

• 250 g Fibrepan-LP preparation
• 200 g water
• 12 g brewer’s yeast
• 12 cherry tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon extra virgin olive oil
• 6 g fine salt

What you need

• 1 bowl
• 6 moulds with a diameter of approximately 10 cm
• 1 fork
• 1 small knife

Execution:

Pour the water into a bowl, add the crumbled yeast and let it dissolve completely with the help of a fork, once dissolved add about a third of the mixture and continue mixing with the fork. Add the salt, which should never be put in direct contact with the yeast, a little more of the mixture and continue mixing. Pour in the oil and the remaining Fibrepan-LP mixture and once everything has been mixed, transfer the dough onto the cutting board and continue kneading with your hands until a smooth, homogeneous dough is obtained. If the dough is a little sticky, sprinkle a little of the preparation over it. Divide the dough into 6 parts, then form small balls and crush them inside the moulds with your fingertips. Cut the cherry tomatoes into four pieces, then stuff the focaccine, crushing them well, and sprinkle with oregano. Place the focaccine on a baking tray, cover with a tea towel and leave to rise for 35/40 minutes. After this time, bake the focaccine in a static oven at 180° for 20/25 minutes.

Recipe: SWEET & SALTY BUNS

Ingredients for 8 buns

• 250 g Fibrepan-LP preparation
• 200 g water
• 12 g brewer’s yeast
• 1 tablespoon extra virgin olive oil
• 6 g fine salt

For the salty version

• 4 slices of Hungarian salami*
• 1 mozzarella*
• Oregano

For the sweet version

• 2 tablespoons of jam as desired
• Brown sugar

What is needed:

• 1 bowl
• 8 aluminium muffin tins
• 1 fork
• 1 rolling pin
• 1 small knife

Execution:

For the dough, proceed as for the focaccine, once finished divide it into eight equal parts, form as many balls, take one ball and roll it out with a rolling pin to form a disc, place a slice of salami and a piece of mozzarella in the centre, fold it in two and then join the two ends to form a ball, then place it in the mould with the smooth side up, proceed in the same way with the rest of the ingredients.

For the sweet version, once the disc has been formed, place a little jam in the centre, then fold in half and join the ends, taking care that the filling does not come out. Once ready, place the buns on a baking tray, cover them with a tea towel and leave them to rise for 35/40 minutes. Before putting them in the oven at 180° for 20/25 minutes, brush the sweet ones with a little water and then sprinkle them with brown sugar and the savoury ones with a little oregano.

Gluten- and lactose-free products*