Ingredients:
- 300 gr. of spelt flour
- 150 of water
- 1/2 gr. of brewer's yeast (for long leavening, otherwise increase the yeast)
- pinch of sugar or malt
- 1 teaspoon salt
- 2 tablespoons of extra virgin olive oil
- 2/3 courgettes
- 1 white onion
- oil and salt to season them
Procedure:
- wash and thinly slice the courgettes and onion
- Place them in a bowl and season with extra virgin olive oil and salt, then set aside
- pour the flour into the mixer, add the yeast dissolved in a little water and the sugar
- work it a little and slowly add the salt and the remaining water
- add the oil and work until you get a smooth and homogeneous dough
- Place the dough in a bowl, cover and leave to rise in a warm place
- If you have used little yeast it will take more hours, otherwise you will do it quicker.
- Remember, however, that a long leavening helps in the digestibility and conservation of the product
- Once the time has passed, grease a baking pan and spread the dough with your hands, widening and lengthening it well
- cover and let rise for at least 1 hour
- when the dough has started to rise again, turn the oven on to 220° and let it heat up well
- pour your courgette and onion mixture onto the focaccia, distribute evenly and sprinkle with a little more oil and salt big
- cook for about 20 minutes at 220° and the remaining 10 minutes at 180°
- take it out of the oven and let it cool a little
You can also keep your focaccia for the next day if you wrap it well in baking paper and make it crispy again if you heat it in the oven for a few minutes.
recipe for Impasta with BYRO
