Focaccia (with zucchini garden)
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- Zucchini with flower | 2 unit(s)
- Flour 00 | 400 g
- Manitoba Flour | 250 g
- Organic dry yeast | 4 g
- Salt | 13 g
- Honey | 1 dessert spoon
- Water | 355 g
- Extra Virgin Olive Oil | 30 g
- Extra Virgin Olive Oil (for the miscella) | 30 g
- Salt (for the miscella) | 10 g
- Water (for the miscella) | 200 g
- Mix the flour, salt, honey and water. Stir well.
- Energetically stir in the yeast after the rest is incorporated. Knead for 5 minutes until incorporated.
- Throw the 30 grams of oil into the dough. It will seem like a lot, but trust me.
- Knead for 15 minutes or until the oil is well incorporated into the dough and it is smooth.
- Divide the dough in two and knead it with your hands to form a rectangular shape.
- Fold the dough rectangle, bringing one of the smaller sides of the rectangle to the middle and then folding the opposite end (the other smaller side) over the first fold, in order to close the dough itself. Do the same with the other piece of dough, obtaining two folded doughs.
- Cover and let rest for 30 minutes
- Grease a form with oil.
- Use your fingers to open one of the doughs on the counter. Place the slightly open dough in the form and use your fingers again to stretch it a little more. It's okay if it's not already covering the entirety of the shape.
- Cover and let rest for 30 minutes.
- Now the raw focaccia will have grown and it will be possible to make it adhere better to the shape. Use your fingers to do this.
- Let it rest for 1 hour.
- Mix water, salt and oil to make the miscela.
- Use your index, middle and ring fingers to make indentations in the dough. Pour the entire liquid into the focaccia, spreading evenly.
- Let it rest for 45 minutes. Meanwhile, preheat the oven for 15 minutes at 230 degrees.
- Decorate as you like (I used zucchini and zucchini flower because they were spoiling in the fridge, but the most usual thing is to eat it plain) and bake for 15 minutes.
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