Sweet focaccia of Susa

For you the original recipe of the famous focaccia Piemontese di Susa, which conquered the palate of the ancient Romans already centuries ago! Simple and soft but very tasty.

See also: Msr. Besciamella

Ingredients: 

• Flour 00 270g 
• Manitoba flour 100g
• Sugar 120g
• Whole eggs 2
• Butter 100g
• Beer yeast 7g
• Milk 50ml
• Salt a pinch
• Grappa 1 tablespoon (optional)

     

Procedure:

Dissolve the brewer's yeast 7g in a bowl of milk 50ml and add 100g of melted butter, divide the whites from the yolks and beat the latter with 120g of white caster sugar with the help of a whisk, until frothy.

Sift the flour and add it to the mixture of milk, butter and yeast and mix with a whisk or by hand. Add the whipped yolks and continue to mix until smooth.
The mixture should be very soft, almost semi-fluid, leave it in the bowl to rise covered with a damp cloth for 2 hours.
After the rest, pour the dough on a clean and floured surface, turn it over a few times, create a ball and then roll it out into a circular shape with a thickness of 2 cm on baking paper and place it on a baking sheet, sprinkle generously with caster sugar all over the top surface.
We cover and let it rise for another 2 hours, now we can bake in a static mode and a hot oven at 200 ° for 5 minutes and then lower to 180 ° for a total time of 25 minutes.