Recipes TESORETTO 24/24

TESORETTO 24/24 is a carefully balanced mix for making either crispy “scrocchiarelle” or soft, fragrant focaccias with a delicious flavor. It is also suitable for savory products such as sandwiches, flatbreads, breadsticks, tray pizzas or take-away pizzas, mini pizzas, and soft laminated rolls filled with cold cuts and cheeses. Please note: the term “scrocchiarella” has been misused by others to refer to a product similar to Roman-style “pinsa”. Here, “scrocchiarella” refers to a very thin and tasty snack that “crunches” in the mouth, perfect to accompany aperitifs and light meals.

TESORETTO 24/24 is used with an “indirect” cold method, with a long fermentation (at least 18 hours in the fridge), which guarantees optimal leavening, excellent yield, pleasant flavors, and prolonged freshness that contributes to its appetizing and irresistible taste.

TESORETTO 24/24 is packaged in 15 kg bags (product code: 1239).

Below are our recipes.

BASIC DOUGH – Type A – RECIPE

Tesoretto 24/24 g 1000

Extra virgin olive oil g 50

Fresh yeast g 6-10

Water g 600

PREPARATION: Prepare a dough by adding 60% water, 5% oil, and 6 to 10 grams of yeast per kg of TESORETTO 24/24.

Mix the dough for 8-10 minutes, then refrigerate at 4°C for at least 18 hours and up to 3 days. This dough is suitable for scrocchiarelle, traditional focaccias, pizzas, sandwiches, loaves, and sweet leavened products.

BASIC DOUGH – Type B – RECIPE

Tesoretto 24/24 g 1000

Extra virgin olive oil g 50

Fresh yeast g 6-10

Water g 750

PREPARATION: The second version is made by mixing 1 kg of TESORETTO 24/24 with 75% water (added gradually), 5% oil, and 6 to 10 grams of yeast. The dough is also refrigerated at the same temperature and times as the previous method. This dough is slightly fluid yet elastic and strong. Ideal especially for soft focaccias.

CLASSIC FOCACCIA RECIPE:

BASIC DOUGH – Type A q.s.

PREPARATION: Remove the dough from the fridge. Roll it out manually or with a dough sheeter to a thickness of 4–5 mm.

Brush the surface with an emulsion of olive oil, water, and salt (2 parts oil, 1 part water, salt to taste).

Let it rise for 30–40 minutes at about 30°C with constant humidity.

Bake at 200–210°C for 10–12 minutes.

VARIATIONS: The surface can be decorated with ingredients such as rosemary, tomato, anchovies, etc.

SOFT FOCACCIA RECIPE:

BASIC DOUGH – Type B q.s.

PREPARATION: Remove the dough from the fridge, divide, roll out and place in pans (various sizes) or trays. Let rise.

Then drizzle as desired with an emulsion of olive oil, water, and salt (2 parts oil, 1 part water, salt to taste).

Decorate as desired with olives, onions, cherry tomatoes, pieces of ham or sausage, etc.

Bake in a hot oven at 200–230°C.

RECCO-STYLE FOCACCIA RECIPE:

BASIC DOUGH – Type A q.s.

Stracchino cheese q.s.

PREPARATION: Remove the dough from the fridge, roll out the dough thinly, and fill with bite-sized pieces of stracchino. Cover with another thin layer of the same dough and make small cuts in the surface with scissors.

Bake immediately, without proofing, at 200°C for about 15 minutes.

QUICK MINI PIZZA RECIPE:

BASIC DOUGH – Type A q.s.

PREPARATION: Remove the dough from the fridge, roll it out to about 3 mm, and cut into discs (using a mold or by hand).

Let rise for 20 minutes. Then top with tomato and other desired ingredients.

Bake at about 200°C.

VARIATION: Instead of cutting into discs, the dough can be spread onto a tray and baked as above.

“SCROCCHIARELLA” (THIN SNACK) RECIPE:

BASIC DOUGH – Type A q.s.

PREPARATION: Remove the dough from the fridge, roll it out as thinly as possible with a dough sheeter, then stretch it by hand into a paper-thin sheet. Cut as desired.

Bake immediately, without proofing, at 200°C for 3–4 minutes until golden and crispy.

RECTANGLE “MATTONELLA” RECIPE:

BASIC DOUGH – Type A q.s.

PREPARATION: Remove the dough from the fridge. Roll it out with a dough sheeter to 8 mm thickness.

Shape into rectangles, prick with a dough roller, and let rise for 30–40 minutes at about 30°C with constant humidity.

Bake at 200°C.

Serve filled with cold cuts and cheeses.