WHOLE WHEAT FOCACCIA WITH CHERRY TOMATOES AND ROSEMARY
Directions
POOLISH
We mix all the ingredients and let the mixture rest in the refrigerator for about 6 hours.
FOR THE DOUGH
In a mixer knead the flour, flakes, 500ml of water, yeast, and all the poolish. As soon as the dough is homogenized, we gradually add the rest of the water and just before the end, the salt and then the olive oil. Let the dough rest for 10 minutes and make 2 folds from the outside to the inside every half hour. During every half hour of waiting, store in a closed bowl. Cut the dough in half and in a greased bowl, store the dough overnight in the refrigerator wrapped in cling film. The next day, divide our dough into 500-gram pieces and leave until it rises in a warm, humid place. Finally, we bake in a preheated oven at 250°C for about 15 minutes.
Ingredients
- 50 gr MILLS OF CRETE Organic Triticum Dicoccum flour
- 100 ml water
- 1.5 gr yeast
FOR THE DOUGH
- 800 gr MILLS OF CRETE Hard flour
- 100 gr MILLS OF CRETE Organic Triticum Dicoccum flour
- 50 ml ABEA Extra Virgin Olive Oil Tsounato
- 100 gr potato flakes
- 700 ml water
- 23 gr salt
- 10 gr yeast
- 200 gr poolish
Equipment
- Bowl
- Baking pan
- Mixer
