Whole-Wheat Focaccia "focaccia con farina integrale"

How to make Whole-Wheat Focaccia Recipe "focaccia con farina integrale" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes-6 hours

4 Servings

for the genoese brine:
1/3 cup (75 g) water
1/3 cup (75 g) extra-virgin olive oil
few sprigs of rosemary

for the focaccia:
2 1/2 cups (300 g) all-purpose flour
1 2/3 cups (200 g) whole-wheat flour
2 1/2 tsp. (10 g) fresh yeast, crumbled, for 2 hour rising time, or 1 tsp. (4 g) for 7 hour rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 g) extra-virgin olive oil
2 tsp. (12 g) salt
black or coarse salt to taste

Method:
At least 1 hour before preparing the focaccia, prepare the brine by placing the water, olive oil, and sprigs of rosemary in a bowl. Stir well to create an emulsion and then let it rest.

Combine the two types of flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. When the dough begins to take shape, add the oil and lastly, the salt. Knead the dough until soft, smooth, and elastic. Cover the dough with a sheet of lightly oiled plastic wrap and let rise for about 10 minutes.

Transfer it gently to a lightly oiled baking pan. Use your fingertips, as if you were playing the piano, to stretch the dough to fill the pan. If you used 2 1/2 teaspoons of yeast, let the dough rise in a warm place for about 40 minutes. If, on the other hand, you used 1 teaspoon of yeast, cover the dough in the pan with
a sheet of lightly greased plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.

If the focaccia was left to rise outside the refrigerator, sprinkle it with two-thirds of the brine, use your fingers to create small dimples very gently across the surface, and let it rise again for about 20 minutes. If, on the other hand, the focaccia was left to rise in the fridge, let it stand for 30 minutes at room temperature before seasoning and baking it. Bake at 390°F (200°C) for 20 minutes, or until golden brown.

Once the focaccia is removed from the oven, drizzle it again with the remaining brine and sprinkle with a handful of black or coarse salt.

Whole-Wheat Focaccia "focaccia con farina integrale"