INGREDIENTS:
150 g spinach cleaned and washed
450 g type 1 flour
300ml water
6 g fresh active yeast (or 2 g dehydrated)
14 g salt
80 g extra virgin olive oil
Sea Salt (flaky)
INSTRUCTIONS:
- Wash the spinach and transfer it to a pot with a lid. Soften on low heat for 3-5 minutes
- Transfer the spinach to a blender, add 1/3 cup of water and blend to obtain a homogeneous mixture. You should have obtained about 150 g of spinach puree
- Clean the blender by running it with 300 ml of water (this way you don't throw away the puree left inside) and mix the liquid with the spinach.
- Add to the mix of water and spinach the active yeast stir it well and add it to the flour mixed with the 14 g of salt.
- Mix quickly with a spatula to combine all the flour. You will get a very soft and sticky dough. Add half of the oil, cover with a clean cloth and let it rest for an hour.
- After one hour, folds the dough from the outside to the center, slowly turning the bowl, so as to complete a 360 degree turn. Cover with the cloth and let it rest for another hour.
- Take the dough back and do as in the previous step, cover the dough and let it rest for another hour.
- Gently transfer the dough onto a baking sheet lined with parchment paper. Press your fingers into the dough to make dimples all over the top and add a handful of flaky salt.
- Heat the static oven to 230°C, when hot, place the focaccia in the lower part of the oven and cook for 15 minutes. After this time, move the focaccia to halfway through the oven and finish cooking for another 5-10 minutes, until golden brown.
- Remove from the oven and let it cool on a rack before cutting.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Spinach Focaccia (Extra Soft) |
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