Only for the summer of 2020, Dry Milano's "pizza + cocktail" combination is located in only one of its two locations (Viale Vittorio Veneto 28 in Milan), where a large outdoor area is now available to patrons. This new scene, just a few steps from Porta Venezia, will feature the creations of two great pizza chefs, Lorenzo Sirabella and Tymur Isayev, under the guidance of chef Andrea Berton.
After whetting the appetite with a great classic from Dry, the focaccia with vitello tonnato, we move on to the novelties for Summer 2020. Lorenzo Sirabella's Campania makes itself felt with extreme care and passion – from the Mediterranean pizza to the delicious focaccia with salmon, smoked provola cheese and arugula.
For the occasion, the young pizzaiolo has given us a special recipe to replicate his focaccia in a simple way at home. A homemade version of the focaccia from Dry Milano, with a mouthwatering filling!
Lorenzo Sirabella's Homemade Focaccia Recipe
Serves 4
Ingredients:
900 g flour (600 g type “0” flour + 300 g type “1” flour), 500 g cold water, 25 g salt, 18 g sugar, 4 g compressed yeast
Method
Put all the flour and yeast in a stand mixer (or in a large bowl if kneaded by hand). Dissolve the sugar in 450 g water and add it to the flour. Knead for about 10 minutes, then add the salt and the other 50 g water. Knead a few more minutes or until the dough is dry. Let the dough rest for 30 minutes at room temperature, followed by 4 hours in the fridge, in a bowl covered with plastic wrap.
After the 4 hours pass, remove the dough from the fridge and let it sit 30 minutes at room temperature. Then roll out the dough – without tearing it! – in a large baking sheet greased with a generous amount of oil. Let the dough rise once more for about 2 hours.
After 2 hours, pierce the dough in several places and brush with a mix of water and oil (40 g extra-virgin olive oil + 20 g water). Preheat the oven to 445-480°F. Bake for about 20-25 minutes. Once out of the oven, let the focaccia cool for 1 minute and cut in half to fill.
Fill the focaccia with smoked provola and heat for another 2-3 minutes in the oven at 445-465°F to melt the cheese. Remove from the oven and add pan-seared salmon (the salmon must first be marinated for 2 hours in soy sauce) and arugula seasoned with extra-virgin olive oil, soy sauce, lemon, salt, pepper and sesame seeds.