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Buckwheat Focaccia Recipe

Buckwheat Focaccia Recipe

Photographs : Alberto Rossi

Buckwheat Focaccia Recipe

Ingredients :

  • 35/8 cups (400 g) all-purpose flour or cake flour
  • 2 cups (250 g) buckwheat flour
  • 11/2cups (350 ml) lukewarm water
  • 2 tsp. (10 ml) extra-virgin olive oil
  • 1 tbsp. plus 3/4 tsp. (25 g) active dry yeast
  • 12/3 tsp. (10 g) salt

Method :

  1. Combine the two types of flour on a clean work surface and make a well in the center. Dissolve the salt in 2 tablespoons of the water. Dissolve the yeast in the remaining water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the salt mixture and the oil little by little. Knead the dough until soft, smooth, and elastic.
  2. Cover the dough with a sheet of lightly oiled plastic wrap and let rise in a warm place until it has doubled in volume (about 1 hour).
  3. Divide the dough into 4 pieces and form each piece into a ball.
  4. Place balls of dough on a lightly oiled baking pan and flatten them with your fingers. Let them rise in a warm place for about 1 hour.
  5. Bake at 450°F (230°C) for about 20 minutes, or until golden brown.

Preparation time : 15 minutes
Rising time : 2 hours
Cooking time : 20 minutes
Difficulty : medium
4 Servings

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Corn Focaccia Recipe”