Here I am finally struggling with a focaccia. Here I present two variations of the classic, one with 1/3 of buckwheat flour and a second cooked with the legendary Versilia oven, which is saving us from the pause for reflection that our oven has decided to take from a couple of days in this part. The recipe is from Alessandro
. She has been doing it for more than two years at home, as a good Abruzzese-Lazio-and much more, she loves leavened products ... while I usually eat it and that's it and I'm afraid to rise;) This time I decided to go there, the quantities are used to make a focaccia, we often make double doses, so as to have it also for the next day. Just warm it up (if it lasts!) And it's delicious.
200 gr of flour 0 100 gr of buckwheat flour 200 ml of water 13 gr of dry brewer's yeast 70 gr extra virgin olive oil (plus other oil that will serve during the various leavening phases) 1 teaspoon of fine salt 1 teaspoon of barley malt Flakes of salt to garnish the surface
Dissolve the yeast in 100 ml of hot water, together with the malt. When it wakes up (it will start making a cappuccino-like surface foam) it will be ready.
Put the two mixed flours and all the liquid ingredients and the fine salt into the mixer. Activate the planetary mixer at level 1, then gradually increase to level 4. Knead until you obtain a homogeneous mixture and all the flour has been reabsorbed by the liquids.
Of course if you don't have a planetary mixer you can proceed by kneading by hand. First in a glass bowl and then moving the dough on a pastry board (or a large cutting board) lightly floured (not too much, because it must not absorb a lot of flour otherwise it will be too hard)
Remove the dough from the planetary mixer (at this stage I help myself by oiling my hands so that the dough does not stick and with a pot licker, to detach the dough well from the edges of the planetary basket).
Cover a baking sheet with parchment paper and spread the dough over it. Place in the oven for 1 hour and a half with the temperature at minimum (or, if you have the possibility, with only the indicator light on). Leave to rise.
After the time, remove the pan from the oven, lightly oil the focaccia (and your hands) and turn it gently. Put it back in the oven as before and let it rise for another hour.
Then you have two possibilities
1. Turn the focaccia again (which will have baking paper on the base), oil the surface, with the help of the fingertips of your hand, press lightly to obtain the classic dips. Salt the surface with coarse salt and bake at 200 ° C for 25/30 ', checking every so often that the focaccia is cooking evenly and without burning. It must be beautiful golden on the surface.
2. Pour the mixture onto a Versilia oven, first covered with parchment paper that you will pierce in the center. Salt the surface with coarse salt or season it to taste. I seasoned it with tomato sauce, very thinly sliced raw onion, abundant dried oregano, a pinch of salt and extra virgin olive oil. Put the lid on, cook over low heat for 35/40 'and ... yum!