Focaccia bread with Mustard oil
Ingredients for 15/20 focaccia diam. 10 cm approx.:
300 g/10.6 0 flour or pizza flour,
100 g/3.5 oz freshened sourdough,
35 g/1.2 oz Mustard oil + other for brushing,
1 tsp acacia honey,
15 g/0.5 oz salt,
180 m/l/6.1 oz water approx,
to decorate: organic black mustard seeds.
In the planetary mixer put the flour, honey and sourdough cut into small pieces. Start kneading with the hook by adding water, waiting each time for the dough to absorb all the previous one; add the salt and then the Mustard oil. When the dough becomes homogeneous, leave it to rest in a bowl of covered by a cotton cloth for about an hour. Then put it on a well floured surface, gently spread it with your fingertips and form a sort of rectangle, which will then be folded into three. Then form a ball that will be left to rest in the fridge in a covered bowl for 12 hours. After the time, remove from the fridge, if the dough has doubled, spread it gently with your fingers on a floured surface (less than an inch thick), brush it with oil. Garnish with mustard seeds and form circles with the help of a pastry cutter and let rise in the oven with the light on for at least a couple of hours. Bake at 200/220 ° for about twenty minutes, until lightly browned.
In this dish: