Illustration Portifolio

Playing Cards - Deck

K

K

Inspiration forthe card:

-Owls

-My tattoo

-Misterious

-Simplicity

Playing Cards - Personal

CHOCOLATE FOCACCIA WITH SEA SALT AND ROSEMARYSabadì Chocolate + Pizza RECIPE BY ALESSIA BIANCHI - POSTER BY BEATRIZ

IngredientsFor the dough500 g bread flour (type 0 in Italy) 250 g water

10 g yeast20 g extra virgin olive oil8 g salt

For the filling100 g Sabadì “Marino” chocolateFor the topping25 g extra virgin olive oil 25 g water

5 g rosemar

Procedureshape of a mound with a well in the centre. Add the salt around the outer edges of the mound and dissolve the yeast in warm water. Pour the yeast mixture into the centre of the mound. Add the extra virgin olive oil and begin to incorporate the water into the flour mixing and kneading it for at least 8 minutes. Cover the dough and let it rise for at least 35-40 minutes. Divide the dough into two balls and knead further to make it more elastic. Line a round pizza baking pan with parchment paper and roll out the first ball of dough. Chop up the chocolate and cover the dough evenly. Roll out the second ball of dough and use it to cover the first. Use the fingers to crimp the edges of the dough together. Prepare the topping with a mixer by combining the oil and water so as to create a semi-creamy emulsion. Pour the mixture over the focaccia and spread evenly. Finish by sprinkling rosemary needles on top. Bake in preheated oven at 180°C for 20-25 minutes, checking every now and then to see if the focaccia is golden brown.

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Bia [email protected]/BIAPONGELUPE