TURMERIC FOCACCIA
Ingredients
- Kurkuchìa 1000g
- Water 550g
- Brewer’s yeast 30g
- Extra virgin olive oil 50g
Preparation
Knead all the ingredients for 5 minutes at low speed and 5 minutes at high speed, or until a homogeneous dough is obtained. Let rest at room temperature for about 20 minutes, then divide and roll out on a 60×40 cm tray (1300 g). Let the dough proof for another 30 minutes, then prick with the previously prepared brine and let proof again until the dough reaches the edge of the tray. Bake without steam.
