Focaccia
Focaccia
Silkgrain Einkorn - Foccacia made with the wildest species of wheat, Einkorn.
Recipe
| Group | Weight / Volume |
|---|---|
| Flour Τ70% | 1.000 gr |
| Zeemoto Traditional Mix | 100 gr |
| Silkgrain Einkorn | 500 gr |
| Sugar | 30 gr |
| Yeast | 20 gr |
| Water | 650 gr |
Preparation
Mix all the ingredients together for 3 minutes at low speed and then at high speed for 9 minutes. Gradually add the water.
Allow to rest for 20 minutes. Place 1.750 gr of dough onto a 20x30 baking tray. Proof for 60 minutes. Apply slight pressure on the surface of the dough with greased fingers. Decorate as you wish.
Bake with steam at 200˚C for 35 minutes.
More information
Tips
Place 1.750 gr dough into a 20x30 baking tray and then place in the fridge for 18 hours. Take the dough out of the fridge and leave at room temperature for about 30 minutes. Proof for 30 minutes and bake as mentioned above.
