Focacha on whole grain flour with rosemary

To prepare this fragrant homemade tortilla, we take two types of wheat flour (whole -grain and first grades), water, olive oil, high yeast, a couple of news of fresh rosemary and large sea salt. If you use dry yeast (also 1 teaspoon without a hill, which is 3 grams) or fresh/pressed/wet (you need exactly 3 times more, that is, 9 grams), pre-dissolve them in 100 milliliters (from the total) of warm water and leave for 10-15 minutes. When a characteristic foamy hat appears, the yeast woke up and are ready to work.

In a suitable dish, we sift two types of wheat flour and add fast yeast there. Mix everything thoroughly so that the yeast is evenly distributed through the flour.

We make a recess in a dry mixture and pour warm water into it, in which you need to dissolve half a teaspoon of sea salt. We pour 2 tablespoons of olive oil there. You can, of course, replace it with any other vegetable, but with olive focachy will be more fragrant.

We knead the soft and delicate dough, which at the same time holds the shape well and does not stick to the hands. If there is an opportunity, use the help of tests or bread makers. We round the dough and leave it in a warm place for 2 hours. When 1 hour passes, we gently crush the dough, round and leave again for fermentation for another hour.

Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no bread. After 2 hours, the dough will grow 2.5-3 times.

You can bake one big focachch on the whole baking sheet, but I like to do 2 smaller ones more. To do this, divide the dough into 2 equal parts and stretch them with our hands into flat cakes of a rectangular shape. The thickness of the dough should not be too small — it will be perfect about 1 centimeter. We transfer the cakes to a baking sheet covered with baking paper and tighten it with cling film (cover with a towel) so that the top does not be bent. We leave for a proof for about 30-40 minutes, and at this time we smear the oven (250 degrees).

When the cakes rise, make a mixture to lubricate the blanks. To do this, mix 2 tablespoons of olive oil with 2 tablespoons of water (not included in the total amount), we chat a little with a fork. We moisten our fingers in this chatterbox and along the entire perimeter of the cakes we make such recesses (almost to the bottom).

We apply the remaining oil with water to the cakes, sprinkle with a tablespoon of large (!) Sea salt and leaves of fresh rosemary.

We bake focachchu on whole grain flour at 250 degrees for about 15-17 minutes. You can, of course, brush them well, but then the cakes will not be so tender and fluffy.

Cool focacci on the grille so that condensation does not form from below. Undoubtedly, freshly baked bread cannot be eaten warm, but it is so tasty! We cut the cakes into portioned pieces and serve immediately, since the next day the crispy brown focacci crust will disappear, like the air texture of the crumb.

Focacha on whole grain flour with rosemary is very fragrant and tasty. Such cakes are great for the first dishes, and can also be used to prepare simple sandwiches and multicomponent Sandicians. And be sure to look into the recipe for wheat focacci on highly carbonated water.