CAPOCOLLO SARNIE
Holy Moly! @Theoneeighthitalian has knocked it out of the park once more! Feast your eyes on this Capocollo Sandwich – it's a mouthwatering marvel of deliciousness.
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INGREDIENTS
100% Molino Dallagiovanna La Napoletana
65% hydration
24 hour direct dough all at Room temperature (RT)
Celtic salt 2.8%
0.4g dry yeast
65% hydration
24 hour direct dough all at Room temperature (RT)
Celtic salt 2.8%
0.4g dry yeast
(
Dough ball size: 180g))
Rocket
Capocollo
Fresh goats cheese
Drizzles of Mr. Olio EVOO
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Rocket
Capocollo
Fresh goats cheese
Drizzles of Mr. Olio EVOO
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METHOD
Open up your dough and simply add Mr. Olio & Bocconcini
Fold your dough in half and press your finger tips on the edge to close the dough
Add a sprinkle of salt flakes, oregano, and a drizzle of Mr. Olio
Bake at 440 degrees Celsius for 60-90 seconds or until golden brown
Add a sprinkle of salt flakes, oregano, and a drizzle of Mr. Olio
Bake at 440 degrees Celsius for 60-90 seconds or until golden brown
