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Lalletta Focaccia

ingredients

servings

6

Type 1 wheat flour

300 oz

Semolina

200 oz

Water

350 oz

Liquid sourdough starter

70 oz

Iodized salt

10 oz

Olive oil

15 oz

Datterino tomatoes

70 oz

White sugar

2 teaspoons

Bakery products from Italy - Calabria

Lalletta Focaccia

Lalletta Focaccia

vegan with gluten

ready in

12 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lalletta Focaccia

Soft gooseberry with mother yeast

Lalletta Focaccia step 1

step 1

Dissolve the lees in the water

Lalletta Focaccia step 2

step 2

Add the sugar and the sifted flour

Lalletta Focaccia step 3

step 3

Before finishing with the flour add salt and oil

Lalletta Focaccia step 4

step 4

Knead until the dough breaks out of the walls. Transfer to a stairway and fold, then rest under the bowl for half an hour

Lalletta Focaccia step 5

step 5

Give another bend and rest for half an hour. Repeat this operation two more times

Lalletta Focaccia step 6

step 6

Let go until doubled in a film covered bowl

Lalletta Focaccia step 7

step 7

Spread the dough in a tin gently widening with your fingertips

Lalletta Focaccia step 8

step 8

Place the yellow and red dates cut and seasoned with oil and salt by inserting them into the dough gently

Lalletta Focaccia step 9

step 9

Boil for a few more hours to cook at 200 degrees 20 minutes approximately

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