Project Description

Italian “focaccia” with durum flour and basil

300 g coarse durum flour,
100 g Manitoba flour,
1 teaspoon acacia honey,
80 g natural yeast or sour dough,
5/6 tablespoons of Tulsi (basil oil) and some more for the surface,
1 teaspoon dried basil,
8/10 g salt,
270/300 ml water,
2 teaspoons salt.

Place the flour and the crumbled yeast with the honey in a bowl or in a mixer. Start mixing and add water a little at a time until the mixture becomes nice and elastic. Add 3 tablespoons of Tulsi oil one at a time, letting the dough absorb it well before adding the next one, then add salt and dried basil and knead until the dough is smooth and compact. Leave to rise for about an hour, knead lightly and form a ball, leave to rise again in a bowl covered with cling film until it doubles in size, overnight if you prefer. Roll the dough out onto a baking tray and leave in a warm place for another 4/5 hours, partially covered. When the dough is ready make little dents with your fingertips and drizzle some more Tulsi over the top, sprinkle with salt. Bake at about 200 °C at the bottom of the oven for about 20 minutes, then put it at the top of the oven for a further 10 minutes until golden.

Recipe by Monica Caldara

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