Find out how to make a light and digestible flatbread with milk enzymes! This innovative recipe makes the dough softer and tastier. Try it now!
Ingredients for 6 people
- 500 g Type 2 Nutridea flour
- 3 g of Lactic Ferments
- 300 g of Water
- 10 gr of Salt
- 20 gr EVO oil
Proceedings
In the bowl of the planetary mixer put the flour and milk enzymes and mix for a few moments.
Heat the water to a temperature of 50/55 degrees (measure by helping yourself with a kitchen thermometer). Add the water to the flour and allow it to absorb. Add the salt and oil and knead with the dough hook to make the dough into a good dough, it will take about 10 minutes.
Meanwhile, grease a plastic food bag with a few drops of oil.
When finished, transfer the dough to the bag, seal leaving room for rising and place inside the Molini Spigadoro isothermal box.
Let rise inside the box for about 12 hours.
After that time has elapsed, gently slide the dough onto a baking sheet (35×35 cm) previously greased with oil, spread it slightly with your hands, cover with foil and let it rest at room temperaturefor about 2 hours.
Bake the focaccia in a 230-degree oven for 10 minutes, lower the temperature to190 degrees and bake 5 more minutes until completely browned.
Season to taste with seasonal produce.
Thanks to Luca Antonucci.
In collaboration with blogger Maddalena Laschi.
