Updated: Dec 24, 2020
Difficulty: Medium Preparation: 10 min Cooking: 13 min Portion: 8 pieces
00 Flour or All Purpose Flour 400 g Room temperature water 130 g Whole milk at room temperature 120 g Fresh brewer's yeast 10 g Extra virgin olive oil 80 g 1 tbsp sugar Salt up to 7 g
Extra virgin olive oil 40 g Salt flakes to taste
To make the Focaccine, pour the flour into the bowl of a planetary mixer equipped with leaf, add the yeast and a little water.
Operate the machine and gradually pour water and milk, little by little, alternating them. Once the flour has absorbed the liquids, replace the leaf with the hook and continue to knead adding the sugar as well, salt and olive oil. Knead until the mixture has strung and detached from the walls. Transfer the dough to a pastry board, let it rest under a bowl for 10 minutes.
Then make a smooth dough with your hands, transfer it to a large bowl, cover with a cloth and let rise for 3 hours at room temperature. After 3 hours, cover the bowl with cling film and leave to rise in the refrigerator for 10 hours. At this point, recover the leavened dough, let it come to room temperature for about half an hour. Divide the dough into 8 pieces of about 90 g. Work each piece to give it a rounded shape and let it rest for 5 minutes. Pass each piece in flour and then roll it out to obtain the Focaccine with a diameter of about
7 cm. Brush the bottom of a dripping pan with the oil, spread the Focaccine here and pour over each a drizzle of oil let the Focaccine rest for another hour. Then pierce dough with your fingertips and season with the salt flakes. Bake the muffins in a preheated static oven at 220 ° for 12-13 minutes on the medium shelf.
Once ready, the soft scones will be golden brown on the surface, take them out of the oven, let them cool on a wire rack! Storage: The Focaccine are kept for a couple of days in a paper bag. Y
You can freeze them after cooking.
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