Rustic artichoke and leek
starters from France
3 hours 35 minutes
translated by Italian with
The focaccia you know is good in all ways. That Ligurian then does not compare ... This is what I propose is the typical provencal focaccia. Crunchy out, soft in the shape of an ear.
Prepare yeast: melt yeast and honey in lukewarm water. Allow 20 minutes to ferment.
In a bowl put flour 0 and semolina flour. Add the yeast with water. Mix well. Only when it's all blended add salt and oil.
Form a ball and let it heat for 3 hours. (In a bowl, in a lukewarm oven but off and covered with film).
At this point lay the dough, giving a rounded leaf type (elongated to tip and wide bottom). Now do cuts. 1 cut for length and many side edges.
Widen the cuts edge slightly. Dust with mixed herbs and big salt. Bake at 200 degrees for 30/35 minutes.
I advise you to serve it warm, otherwise it will harden a bit by accompanying it with mixed salami and cheeses.