ROSEMARY FOCACCIA
Directions
FOR THE POOLISH
Mix all the ingredients in a bowl by hand and place the mixture in the refrigerator for 5 hours.
FOR THE FOCACCIA
Mix the flours and water in a mixer with a dough hook until a dough forms. Let the dough rest for half an hour. Then, add the remaining ingredients and mix for 5 minutes on medium speed. In a bowl, put the olive oil and the dough, cover with cling film and let it rest for 1 hour, folding it twice: once after half an hour and again after an hour. Then, place it in the refrigerator overnight. The next day, shape the dough into a ball and place it in a greased baking pan. Let the dough rise for about 2 hours. Then, with greased fingers, press and open the dough until it covers the size of the baking pan. Finally, add the rosemary on top and sprinkle with a pinch of salt. Bake in a preheated oven at 230ºC for about 20 minutes.
Ingredients
- 700 gr MILLS OF CRETE Hard Flour
- 200 gr MILLS OF CRETE All Purpose Flour
- 100 gr MILLS OF CRETE Soft Wheat Wholegrain Flour
- 700 gr water
- 20 gr salt
- 15 gr yeast
- 150 gr poolish
- 60 gr Extra Virgin Olive Oil ABEA for the bowl
- flower of salt
- fresh rosemary
FOR THE POOLISH
- 1 gr yeast
- 75 gr water
- 75 gr MILLS OF CRETE Hard Flour
Equipment
- Bowl
- Mixer
- Baking pan
