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Wholemeal focaccine – the recipe from Cuoche ma buon

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Let's learn to appreciate natural and simple food.
Eating healthy makes you happier, improves your mood and helps you keep fit. It sounds like a doctor's recommendation, but eating healthy improves your quality of life. We are not talking about a slimming diet, but about an eating habit that can provide many benefits in terms of beauty and health. Who said that eating healthy or wholemeal means going on a diet? Whole foods certainly help you lose weight, by eating whole foods you feel full for longer, avoiding nervous hunger and related transgressions.
Today we want to show you how easy it can be to prepare simple, light but tasty focaccias, using Mallorca wholemeal soft wheat flour, 100% ORGANIC from “I Fornai Siciliani”. Perfect for an aperitif, a buffet or a tasty snack. Freshly baked, wholemeal focaccias are a true delicacy, at the first bite you will feel the delicate external crunchiness that encloses a very soft crumb, and fragrant like few others, thanks to the use of a rustic flour that retains all the good scent of the stone mill processing. You can stuff them as you like, we seasoned them with a few crystals of salt, rosemary needles, a few cherry tomatoes and a sprinkling of oregano. Preparing them at home is very simple whether you use a planetary mixer or if you want to make them by hand. Follow the recipe for wholemeal focaccias and everything will be even easier!

RECIPE

Scope appetizer, aperitif, leavened products
  • 500 g organic wholemeal flour from Mallorca soft wheat The Sicilian Bakers
  • 280 ml water
  • 1 teaspoon organic honey APIS Millefiori
  • 10 g organic extra virgin olive oil Lo Castro
  • 8 g sale fine
  • 5 g dry brewer's yeast or 10 g fresh yeast

For the filling

  • 2 spoons organic extra virgin olive oil Lo Castro
  • 1 table spoon water
  • sale grosso q.b.
  • rosemary to taste
  • origano q.b.
  • cherry tomatoes to taste
  • Sift the flour into a bowl or stand mixer. Add the yeast, honey and water little by little to the center. Mix with the hook or, if you have decided to work manually, use a wooden spoon. As soon as the mixture begins to take consistency, add the remaining water and salt. Mix well until all the ingredients are incorporated, finally add the oil.

  • At this point it will be difficult to continue working with a spoon, so turn the dough onto the work table and continue kneading vigorously for about 15 minutes. You will need to obtain a smooth and soft dough that does not stick to the work surface.

  • Once ready, form a ball and place it in a lightly oiled bowl. Cover with cling film and let rise until doubled, in a warm, draft-free environment. It will take approximately 1 hour and a half.

  • As soon as the dough has risen, make some pieces: prepare equal balls weighing approximately 60 g, if you prefer larger ones, 80-100 g each will be fine. Arrange them, spacing them apart from each other, on a baking tray lined with baking paper and let them rise covered with cling film. Wait for the dough to double its volume.

  • Make dimples with your fingertips. Be careful not to crush the edges, you will have to get a small cornice.

  • Season them to taste: a generous mixture of water and oil for all the focaccias.

  • Add rosemary, oregano and a few crystals of coarse salt.

  • In some focaccias you can insert whole cherry tomatoes with the stem, cutting 1/4 from the base and placing them in the center. Season with oil, oregano and coarse salt.

  • In others you can insert cherry tomatoes cut into slices or wedges.

  • Preheat the oven to 200°C in static mode. As soon as it is ready, bake on the middle shelf for about 15 minutes.

  • Once cooked, brush the surface with oil on the still hot focaccias.

If you prefer to use sourdough, in this case you will need 100 g. The rising times will be a little longer.

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