Focaccia with broccoli, Rizzoli Cantabrian anchovies and burrata cheese

• Combine the flours in the bowl of the planetary mixer, and with the “leaf” at speed 1, let them mix and gain air and volume for about 30 seconds.
• Add 3/4 of the dose of cold water with the yeast, honey and mix always with the leaf for about 1 minute at speed 2, inserting the spices and seed mix. The result should be a fairly firm dough.
• Add the remaining water and salt and again using the leaf, knead until the water is completely absorbed. Start at a speed of 2 until you reach the maximum speed of 10. Knead until, after a few minutes, the dough comes away from the sides of the bowl and clings to the “leaf.”
• At this point change the “leaf” to the hook and add the oil and at speed 4 make a few turns with the hook until the dough absorbs the oil and the dough wraps around the hook.
• Once the dough has rested for 15 minutes, place it on a lightly greased pastry board, put in all the dried fruit and start making folds to make the dough strong.
• Roll out and fold the dough with hands wet with cold water and repeat this operation 3 times 10 minutes apart, covering the dough with a bowl so that it does not dry out on the surface.
• Now place the dough in a bowl, greased previously at the edges and on the surface of the dough itself, and cover with plastic wrap. Let rise at least 24 hours in the refrigerator on the low side.
• The next day, after the time has passed, take the dough out of the refrigerator and let it rest for 15 minutes at room temperature. The dough will be full of bubbles and very gently place it on the pastry board lightly floured with wheat flour (this will not absorb into the dough).
• Create additional folds in the folds; the result will be a taut, elastic ball. Let rise in a bowl lightly floured with wheat flour both at the edges and on the surface of the dough itself for 3 hours at room temperature with plastic wrap.
• Now the dough is ready to be gently rolled out. Lightly oil the baking pan, gently roll out the dough, helping with your fingertips until you create an even, bubble-rich layer.
• Add a drizzle of oil and bake at 250° (preheated) in the lowest shelf for 16/17 minutes. After the first time has elapsed place the pan in the oven in the highest shelf for another 2 to 3 minutes.
• For the filling place burrata cheese, cooked broccoli seasoned with oil and parsley, and Rizzoli Cantabrian anchovies, seed mix, pepper, and a drizzle of oil.

This recipe was prepared for us by @ilgustodiandre, a yeast expert.