How to make
Oven - 390°F (200°C);
Flat oven tray - 15x10″ (38x26 cm).
In a deep bowl mix the hot water, cold milk, liquid honey according to the recipe, add the dry yeast. Mix and set aside to activate.
Pour the activated yeast, both types of flour, salt into the mixer bowl and mix on low speed until a ball of dough is obtained. Let the dough rise for 90 minutes.
Sprinkle the flat oven tray generously with olive oil, spread it all over, completely with your hand and sprinkle with flaky salt. Pour the risen dough on top and spread it all over the tray with your hands. Spread with olive oil and let rise again until it fills the tray, about 30-45 minutes.
Press the risen dough with your fingers, without reaching its base, so that it does not tear.
In a large jar, mix olive oil and water. Shake vigorously to mix the two ingredients and generously sprinkle the dough with the entire mixture.
Sprinkle with flaky salt and sprinkle generously with chopped rosemary.
Bake at 390°F (200°C) for about 15-20 minutes.
The finished Focaccia is left for 10 minutes and then it is cut into large rectangular pieces with a knife.
The original Italian Focaccia with rosemary and sea salt is ready.
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Manitoba tipo 0 flour is characterized by its so-called strength. It is also made from soft wheat, but from a special North American variety. When it comes to the strength of flours, their elasticity, resistance and rising time are taken into account. Manitoba tipo 0 is twice as strong as 00 flour, much more elastic.
It absorbs more water, contains more protein, rises for a longer time and the slower a dough rises, the better it becomes. During baking, it is more resistant to the formation of bubbles, preserves the integrity of the internal structure of the dough. It is richer in gluten.
