Naturally Fermented Focaccia

Photo of the Naturally Fermented Focaccia – recipe of Naturally Fermented Focaccia on DeliRec

Naturally Fermented Focaccia

Name: Naturally Fermented Focaccia
Prep time: 2 h
Total time: 2 h
Yield: 10 Porções
Ingredients: 350 g Wheat; 225 g Water; 6 g Salt; 5 g Sugar; 50 ml Olive oil; 5 g Dry yeast; 100 g Cherry tomato; 60 g Zucchini; to taste Rosemary; to taste Basil; to taste parrilla salt

🇧🇷Brazil

•

View in original language

(Português)

2 hour(s)

10 servings

Marcelo Leite

@CharlieBrown

Ingredients
Recipe

Wheat350 g
Water225 g
Salt6 g
Sugar5 g
Olive oil50 ml
Dry yeast5 g
Cherry tomato100 g
Zucchini60 g
Rosemary to taste
Basil to taste
parrilla salt to taste

Weigh all the ingredients in a bowl, flour, salt and sugar, mix everything and finally add the yeast.
In another container, weigh the water and put 5 g of olive oil and gradually put it in the wheat, mixing little by little until the dough starts to come off the hand, knead for another 10 minutes and let it rest for 30 minutes, knead again and let it rest for plus 40 me .
Grease a rectangular mold measuring approximately 30x20 and place the dough over the oil, pressing it with your fingertips as if you were massaging the dough, stretching it all over.
Add the tomatoes, zucchini and herbs and let rise for another 20 minutes. Sprinkle with parrilla salt and place in the preheated oven.
Bake for 10 min at a temperature of 250° and finish with the oven at 180°C for another 20 min approximately..

Did you like this recipe?

Naturally Fermented Focaccia

Tags

Did you like this recipe?

You may also like