Ingredients for the dough:
- 500 g of Ruggeri stone-ground whole wheat flour
- 330 ml of water (you should obtain a dough that can be stirred with a fork)
- 2 tablespoons extra virgin olive oil
- 15 g of brewer's yeast
- 10 g of salt
Ingredients for the brine:
- 40 g of water
- 40 g of extra virgin olive oil
- a pinch of salt
Giorgi Locatelli is an Italian chef who works in London and this is his fantastic and very quick focaccia that I modified using whole wheat flour! Here you can find the original recipe. First of all, it is very important not to work the dough too much, so forget about the mixer and your hands! In a large bowl, dissolve the yeast in the water then mix with a fork, combining all the ingredients (but not kneading), grease the surface a little, cover with a cloth and let it rest for 10 minutes. After the time has passed, turn the dough (do not touch it because it is very sticky) onto a baking tray covered with baking paper and greased, cover it with the cloth and let it rest for another ten minutes. Now with your hands gently stretch the focaccia (so as not to break the air bubbles that are forming) always starting from the center outwards, cover again with the cloth and let it rest for another 20 minutes. In the meantime, prepare the brine by mixing the oil, salt and water in a glass, let them emulsify well, until you have a smooth liquid. Grease your fingers and make lots of dimples all over the surface of the focaccia and pour the brine, let it rest while you heat the oven to 220° and bake for 25/30 minutes or until the focaccia is golden. Let it cool a little on a rack. It is also fantastic for the rising times. Too good!
