Drive away with green broad beans and ricotta
Bakery products from Italy - Toscana
Long leavening focaccia
Long leavening focaccia
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
High hydration rustic focaccia
preparation
step 1
Dissolve the mother yeast in 300 gr of water with the whisk adding the honey
step 2
Once the batter is obtained insert the hook to the planetary put all the flour and start kneading at low speed
step 3
Add water a little at a time and the remaining flour ... the dough will be very liquid
step 4
Continue kneading until the dough begins to stick to the hook, at this point add the salt
step 5
All this operation will take about 20/25 min when the dough is strung, add the oil and let it absorb
step 6
Remove the dough and put it in a container and place it in the fridge for 44 hours, then leave it for 4 hours at room temperature
step 7
At this point we turn it on a well sprinkled with flour and make two portions stretching the dough to taste .. bake in my case on the stone at 250 degrees for 20 min and you will have a fantastic focaccia