Hazelnut Focaccia Bread Recipe with Veal Girello by Chef Davide Damiano - Maé innovation

Ingredients

• 105 g sugar (3.5%)
• 3 L water
• 3000 g beef gizzard
• 3000 g beef rump/beef jerky marinated in brine
• 200 g refined mirepoix
• 300 g tuna in oil
• 80 g anchovy fillets
• 80 g capers
• 70 g extra virgin olive oil
• 2 bay leaves
• 4 g white pepper
• 250 g thickened broth
• 30 g lemon juice
• 50 g hazelnut paste
• 120 g pasteurized egg yolk
• 1.5 g xanthan gum
• 500 g flour W 240
• 100 g roasted hazelnut powder
• 10 g dry compressed yeast
• 20 g honey
• 20 g trehalose
• 260 g water at controlled temperature
• 30 g olive oil
• 15 g salt