1 cup + 1 tbsp bread flour
45 ml (3 tbsp) water
45 ml (3 tbsp) milk
3/4 tsp salt
2 tsp honey
2 tbsp ml olive oil
3/4 tsp dry active yeast
2 tsp spices (Herbs de Provence or rosemary)
Así puedes prepararlo
PRE-PREPARATION Want to make your own pre-ferment?
1) Mix 40 g of flour and 25 ml of water in a bowl or in the Lékué Bread Maker; all of the yeast will be dissolved in this mix (use these ingredients from the recipe)
2) Mix well until a hard ball is formed.
3) Leave to rest, covered with a cloth or in a sealed bowl, for 90 minutes or overnight in the refrigerator (we recommend the latter option because this resting time helps to develop the aromas better).
INSTRUCTIONS
1. Kneading.Place all of the ingredients in the Lékué Bread Maker, except for the oil which has to be added at the end when the ingredients have been mixed. Also add the pre-ferment if you’ve made it. Knead and fold for 15 minutes or fold 4/5 times every 15 minutes over the course of an hour (choose the most convenient option for you, depending on how much time you have available)
2. Resting.Roll into a ball, cover with a cloth and leave to rest for 60 minutes, or overnight, in the refrigerator.
3. Forming the focaccia.After 60 minutes have passed, coat the table with wheat semolina and shape it into a square with a rolling pin or using your hands. Place inside the mould and cover again with a cloth.
4. Rising.Leave the bread to rise until it doubles in size (approximately 2 hours, depending on the room temperature). Brush the dough with copious amounts of brine.
To prepare the brine, mix 20 g of hot water, 20 g of olive oil and 5 g of coarse salt.
Press down your fingers to make holes at regular intervals in the dough, so that the brine can drip into them.
Heat the oven to a temperature of 220ºC (392ºF) (cooking from above/below and fan-assisted) and place the rack in the middle of the oven.
5. CookingBefore baking, brush with brine again and add more spices and whatever ingredients you like. For example, thinly sliced onion, tomato etc.
With the oven preheated to 200ºC (392ºF) place the Lékué mould on the oven rack. Bake the focaccia for approximately 20 minutes.
When you take it out of the oven, brush the hot focaccia with brine again.
Using oven gloves so that you don’t get burnt, remove the rack and mould from the oven. There’s no need to turn it out of the mould because, thanks to its rack-style design, it breathes well.
You may also be interested in
