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Long leavening focaccia

ingredients

servings

4

Type 0 wheat flour

500 grams

Water

450 grams

Sourdough starter

100 grams

Extra virgin olive oil

20 grams

Salt

15 grams

Honey

1 spoon

Bakery products from Italy - Toscana

Long leavening focaccia

Long leavening focaccia

vegetarian with gluten

ready in

24 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Long leavening focaccia

High hydration rustic focaccia

Long leavening focaccia step 1

step 1

Dissolve the mother yeast in 300 gr of water with the whisk adding the honey

Long leavening focaccia step 2

step 2

Once the batter is obtained insert the hook to the planetary put all the flour and start kneading at low speed

Long leavening focaccia step 3

step 3

Add water a little at a time and the remaining flour ... the dough will be very liquid

Long leavening focaccia step 4

step 4

Continue kneading until the dough begins to stick to the hook, at this point add the salt

Long leavening focaccia step 5

step 5

All this operation will take about 20/25 min when the dough is strung, add the oil and let it absorb

Long leavening focaccia step 6

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

Long leavening focaccia step 7

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

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