Focaccia al farro integrale

  • Focaccia al farro integrale

INGREDIENTI

1 pack of whole pizza and flat bread Molino Rossetto
230 ml of water
1 boiled potato
evo oil
salt
rosemary 

PRODOTTI USATI

  • MIX SPELT PIZZA AND FLAT BREAD - 14.11 OZ (400 G) -

PREPARAZIONE

Spill the mix on a flat surface or in a bowl. Add the yeast that has previously been dissolved in the water and knead for 5-10 minutes. Add the mashed boiled potato and go on kneading, until you obtain a smooth and homogenous dough. Let it rise for about one hour and a half, in a warm place, covered by a wet towel or some film. Knead the dough again until it is smooth and homogenous, Roll it with your hands on an oven pan with some oven paper and some oil. Put some rosemary, salt and some oil on the surface of the flat bread. Put it in the oven at 220°C for about 30-40 minutes.