Wednesday, 22 February 2017

Rosemary focaccia bread

It's been a very very long time since I've last posted a recipe. Not that I haven't prepared or eaten any food, I just couldn't make myself to take time and write down on the blog. But here we are, a new recipe and hopefully more recipes will be posted in the months to come.

This is the recipe for the italian focaccia. It's not the proper recipe, if you want to try the proper one, just replace the splet flour with wheat flour. Let's proceed.

250 gr - white wheat flour
100 gr - wholegrain spelt flour
200 ml - water
14 gr - brewer's yeast
1 potato (about 150 gr)
2 teaspoons salt
100 ml extra virgin olive oil
fresh rosemary
coarse salt

First boil the potato with the skin. Let it cook for about 20 minutes (check with the fork if it's ready). Then peel it and mash it in a large bowl. Add flour and mix well.
In the meantime let the yeast melt in the water (heat it a little bit before adding yeast).
Add salt and oil to the flour and slowly add the water with yeast. Mix well with your hands and form a ball with the dough. Cover it with a wet cloth and let it rise for 45 minutes.
Stretch the dough on a baking tray, covered with greaseproof paper. With a fork make some little wholes on the surface, put some olive oil on the top and sprinkle with coarse salt and rosemary. If you don't have fresh rosemary the dried one will work fine as well.
Let it grow 15 minutes and afterwards bake at 180° C for about 30 minutes.

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