Ingredients (for a 40x30 cm pan):
- 130 g of wholemeal spelt flour
- 100 g of stone-ground flour
- 250 g of stone-ground durum wheat semolina
- 230 ml of warm water
- 95 g of Dried Sourdough with organic yeast Ruggeri Farine
- 3 tablespoons of Riviera Ligure DOP extra virgin olive oil
- 1 teaspoon of acacia honey
- 2 sprigs of rosemary
- 80 g of pitted Taggiasca olives preserved in extra virgin olive oil
- salt
Preparation:
Mix and sift the flours, then place them in the bowl of the mixer and add the dried sourdough starter with organic yeast.
Add the extra virgin olive oil, a little salt, the honey, the chopped rosemary and the roughly chopped Taggiasca olives and knead at medium speed until the mixture is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with cling film and a tea towel and leave to rest in a warm place until doubled in size.
Once the resting period is over, stretch the dough with your hands, place it on the baking tray covered with baking paper and season with a drizzle of extra virgin olive oil. Use your fingertips to make small dimples all over the surface of the focaccia.
Bake in a preheated oven at 220° for 20' (for my oven) or until the surface of the focaccia is golden brown.
recipe from https://cookinggrace-graceinthekitchen.blogspot.com/
