Steam baked whole wheat focaccia
Ingredients
200 gr 00 flour
200 gr whole wheat flour
205 gr water
12 gr salt
45 gr extra virgin oil
4 gr barley malt
12 gr brewer’s yeast
Step 1
Melt the brewer’s yeast in the water and mix with extra virgin oil and barley malt. Knead the flour with the liquid mixture. During the dough (at middle), add salt. Once obtained the dough, shape a loaf and let it raise for about 1 hour and 30 minutes, covered with a film.
Step 2
Cover your hands in extra virgin oil, put the dough on a baking tray and flatten it into a focaccia. Cover it and let it raise for an hour. Bake for 28 minutes with steam function at of 100°C. Cut the bread and add a filling of your choice.
