Celebrity chef Giada De Laurentiis is partnering with Peroni to launch ‘Peroni Portals’ in the US, inspired by Italy’s wine windows. De Laurentiis shared her secret ingredient for lighter, airier focaccia: Peroni Lager Beer.
Giada De Laurentiis’s Focaccia Recipe
De Laurentiis’s focaccia recipe includes 3 cups of unbleached all-purpose flour, 1/2 teaspoon of salt, 1 teaspoon of granulated sugar, 1 teaspoon of active or instant dry yeast, 1 bottle of Peroni, and 1 1/2 tablespoons of extra virgin olive oil.
To make the focaccia, whisk together the flour, salt, sugar, and yeast. Add the Peroni and olive oil, and stir until combined. Let the mixture sit for 15 minutes, then fold the dough over itself 12 times. Repeat this process three more times, with 15-minute rest intervals in between.
After the final fold, cover the dough and let it rise for 1 hour. Then, coat a 9-inch baking pan with 2 tablespoons of olive oil, and transfer the risen dough to the pan. Let the dough rise for another 1-1.5 hours, then bake at 475 degrees Fahrenheit for 20 minutes.
Peroni Portals
De Laurentiis’s partnership with Peroni will bring ‘Peroni Portals’ to the US, offering a taste of Italian summer. The pop-up experience will serve chilled Peroni beer and De Laurentiis’s special Peroni-infused focaccia.
Original reporting: Las Cruces Sun News (HLL/CB) — read the source article.
