Ingredients :
- 370 g of Arifa Organic Flour
- 30 ml dry white wine
- 1/2 sachet of saffron
- 200 ml of warm water
- 35 g of Ruggeri Flour Active Roasted Malt
- extra virgin olive oil
- salt up
- coarse salt
Preparation:
Dissolve the saffron in a little warm water. In a large bowl mix the Arifa flour with the Active Toasted Malt, add the water, the water in which the saffron has been dissolved, a pinch of salt, the wine and extra virgin olive oil until you obtain a soft and elastic dough.
Let the mixture rise for about 2 hours.
Once the resting period is over, roll out the dough on a previously greased round baking tray, drizzle the surface with a little extra virgin olive oil and sprinkle the surface of the focaccia with a few small grains of coarse salt.
Bake in a preheated oven at 200° for approximately 25 minutes.
recipe from https://cookinggrace-graceinthekitchen.blogspot.com/
