A soft and flaky focaccia using wholemeal flour.
INGREDIENTS
FOR THE DOUGH:
300 gr flour 0
200 gr wholemeal flour
7 gr dry yeast
2 tsp sugar
350 ml water, lukewarm
100 ml extra virgin olive oil
1 tsp salt
FOR THE BRINE:
30 ml extra virgin olive oil
30 ml water
15 gr salt
METHOD
In a bowl place the two flour, yeast and sugar, and with your hands, mix well the ingredients.
In a separate bowl add the warm water, oil and salt. With a spatula mix them together until the salt is dissolved.
Now, a bit at the time start adding your flour mix to the liquid. Keep mixing until all the flour is added and a rough dough is form.
Transfer the dough to a clean bench and with your hands start kneading your dough. During the kneading process try to incorporate as much air as possible into the dough by folding it multiple times. Keep kneading until your dough is smooth, soft and elastic.
Place it in a clean bowl, cover it well and let it proof, in a warm place, for about 2 hours or until it doubled the size.
Oil well a baking tray where you will place the proofed dough. Gently stretch it to almost touch the edges of the tray and let it proof for an hour.
In a small bowl combine the brine ingredients and, with a brush, oil the surface your focaccia.
With you fingertips, press gently on the surface of your focaccia to create small holes.
Top it with salt flakes and fresh rosemary and bake it in a preheated over at 200ºC for 25 minutes or until golden.
Once cooked, remove it from the tray and let it cool off on a rack before serving.
