What I talk about
- For this focaccia I use semi-wholemeal type 2 flour, dried brewer's yeast, extra virgin olive oil, fine wholegrain salt and three onions.
- I divide the water between two containers: one part goes into the flour, the other is for dissolving the yeast.
- The dough rests under a tea towel for about 5 hours in the oven, switched off, with just the light on.
- The onions, thinly sliced (about 3 mm), cook in a wok for about 15 minutes with salt, half the rosemary and oil: they should stay soft but still slightly crisp. Then the focaccia bakes at 180 °C for 30 minutes.
Sources
- The original video on the Cookeneim YouTube channel.
