Tuscan flatbread with wholemeal flour

Name: How to cook Tuscan flatbread with wholemeal flour - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Becky

Tuscan flatbread with wholemeal flour

I made this foccacia-style bread yesterday to eat with the mushroom a la grecque recipe that I just published. It's easy and delicious and although cooking time is 60 mins most of that time is rising and baking time. Actual hands-on time is more like 5 minutes. I got the recipe from an author of Spanish Cookpad - ItaliaMiAmor. She lives in Florence and she publishes some amazing Italian recipes in Spanish. I used wholemeal flour and it worked well, but her original recipe uses white flour (see https://cookpad.com/es/recetas/295006-schiacciata-allolio).

Ingredient

Food ration :

4 servings

Cooking time :

60 mins

250 gr.

wholemeal flour

100 ml.

milk

15 gr.

pressed yeast

2 pinches

maldon salt

1 tbsp.

olive oil

1 sprig

fresh rosemary

Cooking instructions

* Step 1

Gently warm the milk until it is tepid. Break the yeast and stir until it dissolves.

* Step 2

Put the flour into a bowl. Make a hole in the middle and add the milk and dissolved yeast. Add a pinch of salt, mix and make a ball with your hands, cover and leave for 30 minutes to rise

* Step 3

Knead the dough and put on a lightly-greased sheet of foil or greaseproof paper on the oven tray. Extend with your hands and then make a few holes with your fingers. Put the rosemary leaves in those little holes and then brush with oil. Leave for another 15 minutes.