Delicious wholemeal bread buns , soft and fragrant. Ideal for a packed lunch or to put on the table, chef Umberto Cozzolino of "Dolci Progetti" has combined two different flours (wholemeal and Manitoba) and used our Dried Sourdough as yeast, for incomparable aromas and flavours .
Preparation times for whole wheat focaccia
- Preparation: 40 minutes
- Leavening: 3 hours total
- Difficulty: medium
- Dosage: for 10 scones
- Cooking: 180°C for 25 minutes fan oven
Ingredients
- 250 g of wholemeal flour
- 120 g Manitoba flour
- 30 g of Ruggeri dried sourdough
- 3 tablespoons extra virgin olive oil
- 40 g of mashed potato mix
- Approximately 300 g of water at room temperature
- 2 pinches of salt
For the dressing
- 40 g of extra virgin olive oil
- 1 sprig of thyme
- 1 sprig of rosemary
- 1/2 clove of garlic
Preparation of wholemeal focaccias
- In a large bowl, sift the Ruggeri Wholemeal Flour, the Manitoba, the puree mix and the Ruggeri Dried Sourdough. Mix carefully using a whisk.
- Add the extra virgin olive oil and 1/3 of the water. Start kneading with your fingertips. While kneading, pour in the remaining water and continue working until the liquid is completely absorbed. If the dough is still dry, add a little water at a time. It will take about 12/15 minutes of work to obtain a smooth and soft dough that does not stick to the bowl. For convenience, you can transfer the mixture to the kitchen counter and work vigorously.
- Once the dough is ready, shape it into a ball and cover it with a clean cloth. Let it rise for at least 2 hours or until it doubles in volume, in a warm, draft-free environment.
- Take the dough and transfer it to the floured work surface. Divide into 10 portions of the same size, which you will give a spherical shape. Let it rest for 10 minutes.
- Using a rolling pin, roll out each ball of dough until you obtain a disk with a diameter of 10/12 cm.
- Arrange the scones, spacing them out, on baking sheets lined with parchment paper. Cover with a clean cloth for 30/40 minutes. Use your fingertips to make dimples in each scone.
- Preheat the oven to 180°C fan-assisted.
- In a small bowl, combine the chopped thyme and rosemary, the crushed garlic and the extra virgin olive oil. Mix well. With a brush, generously grease the soft whole wheat focaccia until it runs out. Bake and after 25/30 minutes (they should be golden) take the focaccia out of the oven and let them cool on the rack.
Recipe by Dolci Progetti .
