Drive away with green broad beans and ricotta
Bakery products from Italy
Alveolate Wholemeal Focaccia
Alveolate Wholemeal Focaccia
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Insert all the PETRA 1119 whole wheat flour and the yeast into a mixer or planetary mixer and leave to run for 5 minutes.
step 2
Regularly add small doses of water until exhaustion.
step 3
Once the water is finished add the salt and leave to mix for another 3/4 minutes.
step 4
Leave the dough to rest for at least an hour and then make 3 folds three times every 20 minutes.
step 5
After the third round of folds, form a loaf and let it rest at room temperature, in a special container sprinkled with wholemeal semolina for at least 6 hours.
step 6
Place the container in the refrigerator at 4/5 ° C and leave the dough to mature for at least 36 hours.
step 7
About 5/6 hours before the programmed cooking, remove the container from the fridge and proceed with the formation of the loaves of a size suitable for the pizza you want to obtain; these will be left to rest at room temperature.
step 8
Roll out the dough just just before baking it and season it with oregano, rosemary and salt.
step 9
Cooking times vary according to the oven, the temperatures and the type of cooking used (on stone or in a pan). (Personally EFFEUNO oven with 360 ° C bed and 250 ° C sky for 5/6 minutes on stone)
step 10
Once out of the oven, it can be seasoned with extra virgin olive oil and served hot.