Focaccia with 02 IPA Spent Grain Flour
The day before:
- Start by autolysing the two types of flour and water about an hour before your sourdough is ready.
- Autolyse sounds complicated, but it's a simple mixture of flour and water that initiates the formation of a gluten network. The gluten network is important to ensure the bread's good crumb and crispy crust.
- Add sourdough (or yeast) and salt to your flour mixture and knead together until the dough is shiny, uniform and releases from the sides of the bowl.
- Cover the dough and leave it on the kitchen counter for about an hour until you can see that it has started to rise. Refrigerate the dough until the next day.
On the day:
- Remove the dough from the fridge and let it rest for half an hour.
- Pour a little olive oil in the bottom of a baking tin (16 x 23) and then transfer the dough into the tin.
- Pour a splash of olive oil over the dough, get your hands wet and prick the dough well with your fingers.
- Press the filling of your choice gently into the dough, sprinkle with flaked salt and leave to rise for 1 to 2 hours.
- Preheat the oven to 250 °C and bake the bread for about 20 minutes. Tap the bread - if it sounds hollow, it is done.
Approx. 60 g of the wheat flour can be replaced with wholemeal flour. This results in a slightly heavier bread, but still with a good crumb and plenty of flavour.
Nutritional contentEnergy (kJ) 781
Energy (kcal) 187
- of which saturates (g) 0,2
Carbohydrate (g) 34,6
- of which sugars (g) 2,7
Dietary fibre (g) 4,6
Protein (g) 6,5