Drive away with green broad beans and ricotta
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58 recipes
Focaccia filled with sourdough
ingredients
servings
2
Sourdough starter
150 oz
Wholewheat flour
100 oz
Manitoba flour
100 oz
Salt
5 oz
Bottled water
120 oz
Extra virgin olive oil
20 oz
starters from Italy - Piemonte
Focaccia filled with sourdough
Focaccia filled with sourdough
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This focaccia was born to be able to use the surplus of mother yeast. I had 150gr to use and I used everything, but if you have less, it is okay, in this case the proportion of flour and water changes. I stuffed it with stringy galbanino and raw ham, but the filling is at will
preparation
step 1
Around 11 am I made the dough with the excess of yeast, water, flour and oil. The salt added last.
step 2
The dough must be not too firm but must not be liquid, must not stick in the hands. I made this to eat it in the evening, so it rose all day, but you can also make it early in the morning for lunch, or vice versa
step 3
Before baking, divide the dough in two and spread them in a circle. Stuff as desired and close the focaccia with the other dough spread, with the edges slightly wet with water.
step 4
Here it is up to you to choose the cooking: 1. Non-stick pan with lid, turn halfway through cooking (7 min per side) 2. Oven. 220 for about 12 min. I cooked in the oven on refractory stone but also on a baking sheet is fine
