WHOLEMEAL FOCACCIA WITH SALMON
INGREDIENTS
FOR THE FOCACCIA
1 kg WHOLEWHEAT TRITICUM Flour
flour
800g water
50g potato flakes
20g extra virgin olive oil
15g brewer’s yeast
20g fine salt
FOR THE FILLING
80g smoked salmon
30g green apples
6 raspberries
Philadelphia cheese
lettuce sprouts
pea shoots
lime.
PROCEDURE
FOR THE FOCACCIA
- Mix the potato flakes with salt, oil and a little water.
- Then add the flour, yeast and the remaining water.
- Knead by hand so that all the ingredients are absorbed.
- In the final part of the dough, the rotary motion should be accentuated in order to give greater strength and consistency to the mixture to make it rise.
- Place the risen dough in a baking tin to allow it to rise again as it has been stressed by handling.
Bake at 190 degrees for about 35 minutes.
Season the surface of the focaccia to your liking.