Nettle Risotto

Difficulty: Easy

Prep time:  10 mins + 2h resting time

Cooking time: 30 mins 

Serving: 4 people

Ingredients:

For the dough:

• Flour 00  (500 g)
• Water  (300 g) – at room temperature
• Tre foglie extra virgin olive oil  (25 g)
• Fine salt 1 tsp (5 g)
• Fresh brewer’s yeast 1 tsp (4 g)

For the seasoning

• Salt to taste
• Rosemary to taste
• Tre foglie extra virgin olive oil 2 ½ tbsp (30 g)
• Water 1 tbsp (15 g)

Any vegetables you like. My favorite ones are red and yellow peppers, asparagus, red onion, and courgettes.

Method:

To prepare soft focaccia, first, pour crumbled yeast into the water and stir until completely dissolved. Pour flour into the bowl of the stand mixer with a hook attachment. Add the water and yeast mixture and start kneading at low speed. Add the salt and finally drizzle with oil. When the dough is smooth and homogeneous, stop the mixer. It will take about 10 minutes. Grease the worktop with a drizzle of oil, then place the dough onto it. Work it with your hands just long enough to form a ball. Then transfer it to a bowl and cover plastic wrap. Leave to rise for 2 hours at room temperature. Once risen, remove the leavened dough and carefully grease a 2-inch deep, 10-inch diameter baking pan with oil. Place the dough in the center and spread it evenly over the width of the pan. Cover with plastic wrap and leave to rise for 1 hour in the oven with the light on at a temperature between 77°-82° F. Meanwhile, prepare a mixture of water and oil. After the leavening time has elapsed, take the dough and press the surface with your fingertips to create the typical holes of the focaccia, then spread the water and oil mixture and salt flakes on top. Add rosemary leaves and all the vegetables and bake in a preheated, ventilated oven at 390° F for 30 minutes. Once cooked, remove your soft focaccia from the oven, let it cool down and remove it from the pan, then serve it warm!