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Leavened dough

400 gr of Timilia flour
200 gr flour 00
400 gr of water
20 gr of brewer's yeast
40 g of extra virgin olive oil + 2 tablespoons to season the focaccia
1 teaspoon of sugar
1 teaspoon of salt
1 tablespoon of Maldon salt
1 branch of rosemary
Pour into a food processor the 2 flours and the crumbled yeast.
Start working with the hook whip at low speed, then begin to pour half the water and the sugar.
While the food processor is working, join an other half of the water, sugar and oil flush.
Work the dough for at least 10 minutes.
Take the dough and put it on a lightly floured pastry, work it for a few minutes and make a ball. Put the dough in a bowl covered with film and let it rise until doubling its volume.
Pick up the dough and spread it on a well greased baking pan.
Cover with the film and let it rise again.
Once leavened, spread the focaccia with the oil, the salt of Maldon and the needles of rosemary
Bake in a hot oven at 200 for 10 minutes, lower the temperature to 180 for 15 minutes
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