Recipes

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Focaccia with vegetables

Ingredients
350 g of Type 2 Soft Wheat Flour
1/2 teaspoon of salt
1 spoon of olive oil
9 g of fresh beer yeast (or 7 g of dried beer yeast)
210 ml of warm water

For the covering:
2 spoons of olive oil
Coarse salt

Description
You can start by working the flour with the yeast and 2 teaspoons of sugar. Then, you should slowly add the warm water and the oil and then you have to start kneading. Once the ingredients are perfectly mixed, you can add the salt and then you have to keep kneading until the dough will be elastic (you will need almost 10 minutes). At this point you have to cover it with a towel and put it in a warm place to let it rise for almost 2 hours.
After this time, you can knead again the dough just for a minute in order to remove the air incorporated and then you should have to roll it into a baking pan previously greased with some oil. Now, you have to cover it again and let it rest for other 30 minutes.
After the second rising, you should make some little holes on the focaccia by using your fingers and then let it rise again for 10 minutes.
At the end of this last rising, you have to sprinkle the surface with the oil and the coarse salt, then you can decorate it with the vegetables you prefer and bake it at 200° for almost 25 minutes: it will be ready when the top becomes golden.
It is a perfect accompaniment for cheeses and cold cuts.
 
 
In cooperation with The Diary of Sonia

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