Savory Rolled Cake with Focaccia
Ingredients
Part Massa e Montagem
Part Acabamento
Part Recheio
Part Salmoura
Process
01. Grate the carrot.
02. Cut the zucchini, bell pepper, and palm hearts into small cubes, and chop the onions.
03. In a pan, add the olive oil and sauté the chopped onions.
04. Add the grated carrot, zucchini, bell pepper, palm hearts, and corn and cook over low heat until softened.
05. Season with salt and ground white pepper to taste.
06. Remove from heat, add the prepared Bechamel Sauce and chopped parsley, and mix. Set aside.
07. Allow to cool.
BRINE
01. Mix water, salt, and olive oil.
02. Set aside.
02. Mix for approximately 2 minutes at low speed (speed 1).
03. Add fresh yeast and mix for another minute at low speed (speed 1).
04. Beat for approximately 3 minutes at high speed (speed 2) or until reaching the veil stage.
05. Divide the dough into two portions of 800 g.
06. Shape the dough into a log.
07. Place the rolled dough in a greased baking sheet (40 x 60 cm) and let rest for 20 minutes.
08. Stretch the dough in the baking sheet with your hands until it has an even thickness.
09. Spread the reserved brine over the surface of the dough with your hands.
10. Dimple the dough with your fingertips.
11. Allow to ferment in a fermentation chamber (32°C) for approximately 30 minutes.
12. Bake at 200°C for approximately 8 minutes in a steam deck oven.
13. Allow to cool.
ASSEMBLY
01. Unmold and place the dough on parchment paper.
02. Spread half of the reserved filling on each dough piece.
03. With the help of the parchment paper, roll into a log shape.
FINISHING
01. Chop the parsley and mix with the grated mozzarella cheese in a bowl. Set aside.
02. Spread the cream cheese over the entire surface of the rolled cake.
03. Spread the parsley and reserved grated cheese over the cream cheese.
04. Bake at 210°C for approximately 10 minutes or until golden in a steam deck oven.
Tips
- Other rolled cake fillings:
* Palm hearts, arugula, black olives, provolone cheese, and sun-dried tomatoes.
* Sautéed leeks with gorgonzola cheese and ham.
* Sautéed broccoli, sun-dried tomatoes, ricotta, turkey breast, and mozzarella cheese.
* Sautéed escarole, bacon, mushrooms, ham, and mozzarella cheese.
Yield
2 Units of 1975 g
Equipment
Mixer , Steam Oven , Stove , Grater , Fermentation Cabinet , Pan , Scale , Flat Baking Sheets , Knife , Bowl , Cutting Board , Can Opener
Suggested shelf life
24
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 266 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Savory Rolled Cake with Focaccia
Ingredients
Part Acabamento
Part Recheio
Part Salmoura
How to make it
FILLING
01. Grate the carrot.
02. Cut the zucchini, bell pepper, and palm hearts into small cubes, and chop the onions.
03. In a pan, add the olive oil and sauté the chopped onions.
04. Add the grated carrot, zucchini, bell pepper, palm hearts, and corn and cook over low heat until softened.
05. Season with salt and ground white pepper to taste.
06. Remove from heat, add the prepared Bechamel Sauce and chopped parsley, and mix. Set aside.
07. Allow to cool.
BRINE
01. Mix water, salt, and olive oil.
02. Set aside.
02. Mix for approximately 2 minutes at low speed (speed 1).
03. Add fresh yeast and mix for another minute at low speed (speed 1).
04. Beat for approximately 3 minutes at high speed (speed 2) or until reaching the veil stage.
05. Divide the dough into two portions of 800 g.
06. Shape the dough into a log.
07. Place the rolled dough in a greased baking sheet (40 x 60 cm) and let rest for 20 minutes.
08. Stretch the dough in the baking sheet with your hands until it has an even thickness.
09. Spread the reserved brine over the surface of the dough with your hands.
10. Dimple the dough with your fingertips.
11. Allow to ferment in a fermentation chamber (32°C) for approximately 30 minutes.
12. Bake at 200°C for approximately 8 minutes in a steam deck oven.
13. Allow to cool.
ASSEMBLY
01. Unmold and place the dough on parchment paper.
02. Spread half of the reserved filling on each dough piece.
03. With the help of the parchment paper, roll into a log shape.
FINISHING
01. Chop the parsley and mix with the grated mozzarella cheese in a bowl. Set aside.
02. Spread the cream cheese over the entire surface of the rolled cake.
03. Spread the parsley and reserved grated cheese over the cream cheese.
04. Bake at 210°C for approximately 10 minutes or until golden in a steam deck oven.
Tips
- Other rolled cake fillings:
* Palm hearts, arugula, black olives, provolone cheese, and sun-dried tomatoes.
* Sautéed leeks with gorgonzola cheese and ham.
* Sautéed broccoli, sun-dried tomatoes, ricotta, turkey breast, and mozzarella cheese.
* Sautéed escarole, bacon, mushrooms, ham, and mozzarella cheese.
Yield
2 Units of 1975 g
Equipment
Mixer , Steam Oven , Stove , Grater , Fermentation Cabinet , Pan , Scale , Flat Baking Sheets , Knife , Bowl , Cutting Board , Can Opener
Suggested shelf life
24 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 266 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.