INGREDIENTS
- Ingredients for a whole 30x40cm baking tray:
- - 300g type 0 soft wheat flour
- - 200g flour strength
- - 100g Mixed Seeds VITALITY
- - 1 teaspoon barley malt
- - 15g brewer’s yeast
- - 4 tablespoons extra virgin olive oil
- - Juice of half a lemon
- - Table and granules salt
INSTRUCTIONS
- Melt the butter with 150ml lukewarm water and barley malt and let it sit for 5 minutes.
Knead with type 0 flour and create a smooth and consistent dough, then let it sit for 30 minutes covered with a kitchen cloth. - Once raised, add the w350 flour, 50g of mixed seeds with sundried tomatoes, a tablespoon extra virgin olive oil, salt, and knead with lukewarm water to obtain a soft dough (you would need at least 150 more milliliters of water).
- Let the dough raise for 1 more hour, then level it with your hands on the baking tray, previously brushed with olive oil.
When the dough is leveled, let it raise again to double its volume.
In the meantime, combine the remaining olive oil and the lemon juice. - Preheat the oven at 220°C and create some holes on top of the focaccia, then pour the oil and lemon mixture inside them and add some ground salt. In the end, sprinkle the remaining 50gr of mixed seeds and sundried tomatoes on top.
- Bake for 15/20 minutes and serve immediately.
