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Kamut focaccia with rosemary
ingredients
servings
8
Kamut flour
200 oz
Type 0 wheat flour
200 oz
Active dry yeast
1 sachet
Salt
1 pinch
White sugar
1 oz
Extra virgin olive oil
3 spoons
Fresh rosemary
1 sprig
Coarse salt
4 pinches
Bakery products from Italy
Kamut focaccia with rosemary
Kamut focaccia with rosemary
ready in
10 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Crispy focaccia with rosemary to eat as an aperitif or to be filled as you like!
preparation
step 1
The night before, prepare the poolish with 200 grams of flour 0, 200 ml of water and sugar. Add these ingredients and mix, cover with plastic wrap and leave to rest overnight.
step 2
The next morning add the rest of the flour, salt and if you need some water. Knead and let rise for 2 hours.
step 3
After the leavening time, take the dough and give it the shape of a focaccia, lay it on a baking tray covered with parchment paper lightly greased with olive oil.
step 4
Put the olive oil also on the surface of the focaccia, add coarse salt and rosemary and let it rise for 30 minutes.
step 5
Bake at 230 degrees for about 15 minutes, until the surface is beautiful golden.
