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54 recipes
Alveolate Wholemeal Focaccia
ingredients
servings
6
Wholewheat flour
1000 grams
Water
800 mL
Salt
15 grams
Fresh brewer's yeast
10 grams
Bakery products from Italy
Alveolate Wholemeal Focaccia
Alveolate Wholemeal Focaccia
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
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.
