Focaccia Con Dente Di Leone

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 hr 15 mins
Course Baking
Cuisine European
Servings (Default: 2)

Ingredients

  • 500 g flour, type 405
  • 300 g flour, type 550
  • 20 g yeast
  • 1 teaspoon, heaped salt
  • 2 teaspoons sugar
  • 500 ml water, lukewarm
  • 1 bunch dandelions
  • olive oil
Focaccia Con Dente Di Leone
Focaccia Con Dente Di Leone

Instructions

  1. Clean the dandelion leaves and cut into 1 cm thick strips. Put the strips in a bowl and cover with cool water. After about 10 minutes, pour into a sieve and drain.
  2. Dissolve the yeast in the lukewarm water. Put both flour, salt, sugar and the drained dandelion in a large bowl and mix everything with your hands, then stir in the water-yeast mixture with the hand mixer. Knead everything well, pour in the olive oil and continue kneading until you have a nice elastic dough.
  3. Sprinkle flour on the work surface and cut the dough in half or third. Shape into flatbreads and place on baking sheets lined with baking paper. Cover and let rise in a warm place for 30-45 minutes.
  4. Preheat the oven to 200 ° and bake the bread for about 30 minutes. Cover and let cool down.
  5. When I baked the focaccia after about 15 minutes, I switched the trays so that the lower one is on top. They get a nice and not too dark color and are nice and loose.
  6. Focaccia can be enjoyed oven-warm or cooled, pure or with butter.

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