Focaccia with tomatoes onions Anchovies Brie with a Dough At Chestnuts. Today the market I bought good cheese "Brie". This vaccine soft cheese is characteristic for its rind. Its name derives from the place of production brie, La Moderna Seine et Marne. This type of cheese on baked pizza does not melt completely, indeed they remain after cooking delicious golden nuggets of this type of cheese.

This is the classic season of chestnuts and brown. To prepare a good pizza dough chestnut, we will have to peel and blanch, or as in our case in today's recipe, we used chestnut flour mixed to the 20% farina type with a "0" w 260.

Focaccia with tomatoes onions Anchovies Brie with a Dough At Chestnuts

After having prepared a good dough well hydrated, we formed the dough balls, after they have been placed in the appropriate door dough containers, we put them in mature in refrigerator 3 degrees for 24 hours.

He spent the next 24 hours we have left to rise. With winter temperatures that already knocking at the door of our school pizza, the rising times were long enough, about 5 hours.

Ready for the drafting of our focaccia.

Focaccia with tomatoes onions Anchovies Brie with a Dough At Chestnuts

Start by cutting a white onion into thin slices and place them on the pizza, Now divide into wedges a dozen cherry tomatoes and arrange them evenly, of chopped anchovy fillets and finally topped pizza with extra virgin olive oil, salt and rosemary.