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Dorade Royale Focaccia
The Dorade Royale (or seabream) is one of the most popular fishes. Often it is prepared traditionally on the grill or in the oven. Our Our celebrity chef Ralph Schelling is giving it a surprising and innovative twist that results in an extremely juicy and flavourful sensation.
This recipe is ideal for 4 people as a main dish.
500 ml water, lukewarm
300 ml white wine
2 tbsp sugar
14 g dry yeast
30 g salt
1 kg flour
1 sachet baking powder (approx. 1 tsp / 7 g)
1 medium sea bream
300 ml white wine
2 tbsp sugar
14 g dry yeast
30 g salt
1 kg flour
1 sachet baking powder (approx. 1 tsp / 7 g)
1 medium sea bream
Method
Mix the water with the white wine, sugar and yeast. Place the flour, baking powder and salt in a
mixing bowl. Add the liquid and knead until a smooth dough
is formed.
Place the dough on a baking tray moistened with olive oil and leave to rise for approx. 15 minutes. Add the gilthead and press in lightly.
Bake at 220 degrees for around 25 minutes.
mixing bowl. Add the liquid and knead until a smooth dough
is formed.
Place the dough on a baking tray moistened with olive oil and leave to rise for approx. 15 minutes. Add the gilthead and press in lightly.
Bake at 220 degrees for around 25 minutes.
Ralph’s tip:
– Instead of rosemary, press whole or halved cherry tomatoes and olives into the dough (the bread will be wonderfully moist).
– Incidentally, the focaccia recipe can also be used as pizza dough or piadine
– Make holes with your fingers and drizzle with plenty of olive oil
