• 4 / 5 hours
  • Low

Focacce (soft buns)

300 g of Soft wheat flour type 2
220 g of water
5 g of fresh brewer's yeast
7 g of fine salt
½ teaspoon of sugar

First dissolve the fresh brewer's yeast in two tablespoons of water. Separately, gather flour, salt and sugar in a bowl and mix with a wooden spoon. Now incorporate all the water and proceed working the mixture with the wooden spoon until it is well sticky, cover the bowl with plastic wrap and let rise in an unlit oven at about 28°C until it triples in volume. After the rising time has elapsed, dust your hands and dough with flour to prevent it from sticking to the work surface, make two portfolio folds and divide the dough into 8 equal-sized portions. Work each portion by hand by pyrilling it and rolling it on itself, and as you do so, transfer them to a sheet of baking paper along with a coat of oil. Sink your fingers into each loaf to create holes, season with oil and coarse salt, and let rise in this way for 40 to 50 minutes. When they are puffy, bake the scones at 180°C in a static oven for about 20 minutes until golden brown, take them out of the oven, let them cool, and serve them au naturel or stuffed with cold cuts and cheese.

In collaboration with The Diary Of Sonia

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