Leavened doughs are always coveted by everyone, then if they are made at home the scent that is released during cooking serves as a reminder for the whole family. Let's try? I would like to prepare a soft focaccia with the mother yeast made by me, which we will then enrich green olives. A delight!
Video of the Recipe
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Identity Card of the Recipe
- 233 KCal Calories per serving
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Ingrediants
- 500 g of Manitoba flour
- 70 g of green olives
- 4 tablespoons of extra virgin olive oil
- 12 g of salt
- 150 g of fresh mother yeast
- About 300 ml of water
Materials Needed
- Non-stick pan with dimensions of 20 x 30 cm
- Baking paper
- Bowl
- Scale weighs food
- Wooden spoon
- Clear film or tea towel
- Sieve
Preparation
Please note
For this recipe we used homemade sourdough (made from flour and grape must). For the complete recipe, click HERE.
Once ready, the mother yeast should be kept in the fridge and cooled at least once a week.
How to proceed before using it in the recipe?
Remove the yeast from the fridge and wait half an hour for it to reach room temperature. Refresh the yeast using the same part of flour and a dose of water equal to half. Wait 4 hours before proceeding with the preparation of the dough. bread.- In a large bowl, sift the Manitoba flour and mix it with the fine salt. In the center, add the mother yeast and the oil, then mix with the water until the mixture is very smooth, free of lumps and soft.
Alternative to mother yeast
Those who wish can still prepare the focaccia using brewer's yeast instead of mother yeast: in this case, we recommend 2 g of dry brewer's yeast (to be added directly to the flour) or 6 g of fresh brewer's yeast (to be dissolved in water. before adding it to the remaining ingredients).- Place the ball of dough in the bowl, cover with cling film and let it rise in a warm environment and away from drafts for a couple of hours or more, until the dough doubles its volume.
- Remove the pasta from the bowl and knead it together with the green olives cut into rings.
- Line a rectangular non-stick pan measuring 20 x 30 cm and grease with a drizzle of oil.
- Place the dough in the pan, taking care to cover the entire surface of the pan. Let the dough rise in a warm environment (eg oven off, but with the light on), for a couple of hours or until the focaccia has filled the mold.
- Bake in a hot oven, preheated to 190-200 ° C (static) for about 30 minutes.
- Remove from the oven, allow to cool and cut into slices.
Alice's comment - PersonalCooker
I love this focaccia, then with olives it's the best (I love them!). If you liked the idea, you can follow the same recipe by replacing the olives with other ingredients such as cherry tomatoes, anchovies, oregano, rosemary or whatever your imagination dictates!Also try the unleavened focaccia with sunflower seeds.
Nutritional values and Health Comment on the recipe
Focaccia with Mother Yeast is a food that can be classified among the derivatives of bread.
It has an average energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and proteins of medium biological value.
Fibers are well present and cholesterol absent.
Focaccia with Mother Yeast is suitable for vegetarian and vegan diets. It does not show major contraindications towards metabolic diseases and, in adequate portions, it could be used in clinical nutrition; it is however good to keep in mind that, in case of overweight, hyperglycemia and hypertriglyceridemia, the portion must be smaller than normal.
It does not lend itself to nutrition against celiac disease.
The average portion of Focaccia with Mother Yeast varies according to the composition of the diet.
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