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Naturally Fermented Focaccia
🇧🇷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..
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