Multigrain Focaccia with Dark Cereal Flour

Name: Multigrain Focaccia with Dark Cereal Flour
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 1/3 cups dark multigrain flour (about 300 grams); 1 packet dry active yeast; 1 teaspoon fine salt; 1 teaspoon honey; 1 1/2 tablespoons olive oil (20 ml); 3/4 cup water (200 ml); To taste: coarse salt, rosemary, olive oil

by CookWhatHK0 saved

Multigrain Focaccia with Dark Cereal Flour kneads a honey-and-olive-oil dough, dimples it, and bakes with coarse salt and rosemary on top.

Multigrain Focaccia with Dark Cereal Flour

雜糧黑麥佛卡夏

Ingredients

材料

2 1/3 cups dark multigrain flour (about 300 grams)

深色雜糧麵粉 2⅓ 杯（約 300 克）

1 packet dry active yeast

即溶乾酵母 1 包

1 teaspoon fine salt

幼鹽 1 茶匙

1 teaspoon honey

蜜糖 1 茶匙

1 1/2 tablespoons olive oil (20 ml)

橄欖油 1½ 湯匙（20 毫升）

3/4 cup water (200 ml)

清水 ¾ 杯（200 毫升）

To taste: coarse salt, rosemary, olive oil

粗鹽、迷迭香、橄欖油各適量

Instructions

做法

Stir together the olive oil, honey, and fine salt.

將橄欖油、蜜糖同鹽混合均勻。

Add half of the flour along with the water. Stir this mixture until it's evenly combined, then add the rest of the flour.

加入一半麵粉同水，攪拌均勻，再加入餘下嘅麵粉。

Knead the dough by hand until it becomes smooth. Once kneaded, cover the dough and let it rest for 15 minutes.

用手搓揉麵糰至光滑。蓋好靜置 15 分鐘。

After resting, fold the dough. Place it on a baking sheet, cover it, and let it rise until it has doubled in size.

將麵糰折疊，然後放喺烤盤上蓋好，發酵至兩倍大。

Gently stretch the dough out using your fingers. Drizzle a little olive oil over it, then sprinkle with coarse salt and rosemary. Let it rise for an additional 30 minutes.

用手指將麵糰撐開，淋上少許橄欖油，撒上粗鹽同迷迭香，再靜置 30 分鐘發酵。

Bake the focaccia in a preheated oven at 430°F (220°C) for 30 minutes.

放入預熱至 220°C 嘅焗爐焗 30 分鐘。