UNIGRÁ S.p.A.

Rustic Marola

FiorFiore Pan Rustique

Difficulty 2
20 Minutes
Share
FiorFiore Pan Rustique 1000g
Water 600/650g
Compressed Yeast 30g
Extra Virgin Olive Oil 30g

Method

  1. Knead all the ingredients, then let the dough rest for about 20 minutes.

  2. Shape the marola and let it rest for another 20 minutes.

  3. After 20 minutes, press down firmly and shape it into a diameter of approximately 25 cm.

  4. Final proofing: 60 minutes.

  5. Before baking, dust with flour and score a grid pattern using a knife or cutter.

  6. Bake with initial steam.

We fuel your passion

With Martini Professional, artisans and professionals find a partner they can rely on.

Blueberry tart with powdered sugar, topped with fresh blueberries, green leaves, and purple edible flowers, with a few berries beside it.