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Integral Focaccia stuffed with chickpea flour

ingredients

servings

10

Chickpea flour

100 grams

Wholewheat flour

250 grams

Type 00 wheat flour

250 grams

Dry brewer's yeast

1 unit

Honey

2 teaspoons

Iodized salt

3 and 1/2 teaspoons

Water

0.45 liter

Olive oil

0.14 liter

Green olives

130 grams

Ham

300 grams

first courses from Italy

Integral Focaccia stuffed with chickpea flour

Integral Focaccia stuffed with chickpea flour

with meat with gluten with good fats

ready in

2 hours 40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Integral Focaccia stuffed with chickpea flour

A really soft focaccia !!

Integral Focaccia stuffed with chickpea flour step 1

step 1

Sift flour and put them in the planetary with the baking powder, mix, make a half a hole and add 2 teaspoons of salt and a half, honey, 350 ml of water, 40 ml oil and work for about five minutes.

Integral Focaccia stuffed with chickpea flour step 2

step 2

Take the dough and helping with a little oil, to form a ball and let rise until doubled. Take the dough and spill it in a well-oiled baking sheet, spreading it to cover the entire bottom.

Integral Focaccia stuffed with chickpea flour step 3

step 3

Let rise again for about 30 minutes, spread over the sliced ​​olives and release it rise for about 1 hour.

Integral Focaccia stuffed with chickpea flour step 4

step 4

Preheat the convection oven at 220 °, sprayed with an emulsion prepared with the remaining oil 100 ml, the rimasta100 ml water and the teaspoon of salt and cook for about 20 minutes or until the desired browning.

Integral Focaccia stuffed with chickpea flour step 5

step 5

Allow to cool, cut into squares and fill with ham and fresh salad or pleased with what they like.

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