Focaccias with hemp flour, Greek olives and thyme

focaccine con farina di canapa olive greche e timo, Molini Spigadoro


40 min
Focaccias with hemp flour, Greek olives and thyme


15 min

Ingredients for 6 servings

focaccine farina di canapa olive timo


h. 10.00pm: Mix the flours with the mother yeast and 250 g of water.

Leave to rest for 30 minutes covered with a cloth and only after autolysis add the salt dissolved in the remaining water and the oil.

Work by making 3 rounds of tight folds 15 minutes apart from each other, turn them out onto an oiled pastry board and wrap the dough, or rotate it, working it only with the tarot, until you have a smooth and well-stretched ball.

Place in an oiled bowl and leave to rise at room temperature until the next morning, approximately 10 hours of leavening.

h. 8.00: Turn the dough out onto a pastry board floured with semolina, flatten slightly and use a 10cm pastry cutter to form the focaccias.

Tap with your fingers to spread the dough slightly and garnish with the olives and thyme.

Distribute the emulsion made with salt, water and extra virgin olive oil (water and oil in equal quantities) with a brush and let it double.

Bake in a preheated oven at 200°C and cook for 15 minutes.(If necessary, extend the cooking for another 5 minutes at 180°C)

Remove from the oven and let cool.

Thanks to Manuela from Con le mani in pasta

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