Chanterelle and rosemary focaccia
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Kifli Kukták
Készítsen otthon igazi olasz focacciát, amelyet az erdő kincsei, a friss rókagomba és az illatos rozmaring tesznek különlegessé. Ez a levegős, puha tészta tökéletes kísérője lehet egy pohár bornak, de önmagában is fenséges csemege. A titok a hosszú kelesztésben és a minőségi olívaolajban rejlik.
Preparation method
Preparing the starter
For the starter, take 150 g of flour and 9 g of yeast, then mix with 150 ml of lukewarm water in a bowl. Cover with cling film and let it stand in a warm place for 10-12 hours.
Assembling and proofing the dough
In a large bowl, mix the prepared starter, 200 ml of lukewarm water, the remaining 300 g of flour, 2 tablespoons of olive oil, and 8 g of salt. Knead briefly until you get a soft, slightly sticky dough. Place the dough in a bowl greased with olive oil, cover with a kitchen towel, and let it rise for 2 hours. Meanwhile, fold the dough every 30 minutes (lift and fold in half) to make it airier.
Preparing the topping and baking
While the dough is rising, prepare the chanterelles. Clean them, cut the larger ones in half, then toss them in a bowl with one tablespoon of olive oil and a pinch of salt. Strip the leaves from the rosemary sprig.
175 min
Under an hour
