WHOLEMEAL RYE FOCACCIA WITH WHEATGERM
SAVOURY LEAVENED PRODUCT
|olive oil||g 500|
Knead all the ingredients together for about 10 minutes, until the dough is smooth.
Portion the dough out (1000-1200g for each 60x40cm baking tray).
Transfer the dough portions onto oiled trays and let them rest for 15-20 minutes at 22-24°C.
Spread the dough evenly onto the trays with your fingers.
Place in the proofer room at 30°C, with the 80% of relative humidity.
|olive oil||To Taste|
Before baking, spread the dough again with your fingers.
Sprinkle with plenty of olive oil, then salt and decorate with rosemary if desired.
Bake at about 230°C for 15-20 minutes.