Graham Flour Focaccia
Focaccia is an Italian baked bread that is enjoyed all over the world. Graham flour focaccia is a healthier alternative that offers a richer flavor profile compared to traditional focaccia. Graham flour adds a rich, earthy flavor to the bread, while remaining crispy and soft. This dish is perfect as a side dish or a light dinner, served with a fresh salad.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, place the graham flour and create a well in the center. Crumble the yeast into the well and add the sugar. Pour in the lukewarm water and let it sit for 5-10 minutes, allowing the yeast to activate.
2
Once the yeast has proofed, add the olive oil and salt. Mix well, then knead the dough until it becomes smooth and elastic.
3
Shape the dough into a ball, return it to the bowl, cover, and let it rest in a warm place for about 1 hour, or until it has doubled in size.
4
When the dough has risen, roll it out to a thickness of about 2-3 cm (approximately 1 inch). Place it in a baking sheet greased with olive oil.
5
Gently press the dough to create small dimples, then drizzle with a little olive oil.
6
Bake in a preheated oven at 430°F (220°C) for 20-25 minutes, or until the focaccia is golden brown and crispy.
7
After baking, let it cool for 10 minutes, then slice and serve.
