| Tempo di preparazione | 15 minutes |
| Tempo di cottura | 15/20 minutes |
| Tempo Passivo | 30 minutes |
| Porzioni |
4 people
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Ingredienti
- 180 gr multigrain flour
- 150 gr chickpea flour
- 10 gr extra virgin olive oil
- 5 gr active dry brewer’s yeast
- 150 gr of water
- 4 gr pink sea salt
- Fresh rosemary to taste
- 1 jar ORGANIC SEMI-DRIED TOMATOES
Ingredienti
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Istruzioni
- Combine the two sifted flours and the yeast in a bowl, mixing everything. Add the water and knead once
- Complete the dough with oil and salt and knead everything until you get a smooth and homogeneous ball
- Cover the ball of dough with a dump towel and let it rest overnight out of the refrigerator
- Cover the tray with baking paper basting the sides with extra virgin olive oil
- Take the dough and roll it out manually by squeezing and opening it, until it completely covers the circular tray of 25 cm diameter
- Cover everything again with the towel and let it rest for another half hour
- After 30 minutes, take the focaccia back, pierce it with a fork, baste it lightly with extra virgin olive oil and create small dimples where you will then place the ORGANIC SEMI-DRIED TOMATOES
- Finish by adding a handful of rosemary and a sprinkling of coarse salt
- Bake in a preheated static oven at 250 ° degrees for about 15 minutes, monitoring the cooking and, at the end, bake it for another 4/5 minutes at 180 ° degrees, always paying attention. ENJOY YOUR MEAL!!
