Ingredients for 4 people
- 200 g. of Manitoba flour
- 300 g. of organic Arifa flour
- 280 of water at room temperature
- 120ml Greek yogurt
- 4 g of dry yeast
- 1 teaspoon malt
- 3 tablespoons olive oil
- 5 g sea salt
Preparation
Dissolve the yeast in a glass of warm water and after a few minutes add the flours, dissolved yeast, salt and water and of course the yogurt to the mixer. When the dough starts to string, add oil and continue to work it until the mixture is smooth.
Let the dough rest covered in the refrigerator for 15 hours, I usually prepare it after dinner and take it out the following afternoon.
Pour the dough onto a floured surface, fold it over a couple of times, and leave to rest for an hour or two.
Form the focaccias of about 100 g each, you should get 9, stretching them a little.
Let it rest for about 15 minutes and then use your fingertips to press the dough here and there, filling the holes with a brine of water\salt\oil and oregano or with a spoonful of tomato puree.
Let it rest for another 30 minutes and bake for 15 minutes in a very hot oven at maximum power.
Stuff as you prefer.
I stuffed it with cherry tomatoes, onion and tuna
