semi-integral rustic roll with cheese and bacon
67 recipes
INTELLIGENT WHITE FOCACCIA
ingredients
servings
8
Yellow corn flour
2 spoons
Extra virgin olive oil
to taste
Coarse salt
to taste
Brown sugar
1 spoon
Iodized salt
2 teaspoons
Fresh brewer's yeast
1 unit
Water
300 mL
Type 0 flour bread
200 grams
Wholewheat flour
300 grams
Bakery products from Italy
INTELLIGENT WHITE FOCACCIA
INTELLIGENT WHITE FOCACCIA
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Did you know that in the pizza more water you put on and more crunchy, do not you put it and it will be softer?
preparation
step 1
Dissolve the brewer's yeast in 300 ml of lukewarm water. Mix with a wooden spoon.
step 2
Mix the two flours. Add the salt, 2 tablespoons of oil and then the yeast dissolved in the water.
step 3
OPTIONAL: The dough must be soft and smooth if you see it is not, you can melt the sugar in the middle of a glass of lukewarm water and add it
step 4
Let it rise in a bowl in a lukewarm place, over a canvas, for about 1 hour.
step 5
Take the dough again and work it a few more minutes. Put it back in the bowl with the canvas and then let it rise for another 5 h.
step 6
Rub your hands, work a few dozen of the dough again, and place it in a baking tray with the baking sheet in which you have sprinkled some corn flour, spreading it with your fingers
step 7
(If you want the focaccia is high do not lay too much!)
step 8
Let it rise for 1 h, cover it with a sheet of aluminum and put on it a canvas.
step 9
Remove the cloth and the film and oil it on the surface, working the surface with your fingers, rubbing it without buckle, and sprinkle the big salt qb.
step 10
Bake in the oven at 220/240 ° C for the first 5 minutes. Then lower the oven to 200 ° C for 15 minutes.
step 11
If you see that it needs further cooking (if you want to be crispy), lower it now to 160 ° C and leave it in the oven for another 7/8 minutes.
step 12
NB: If you want a crispy focaccia, put more water into the dough (about 400)
