Oggi ho voluto provare una ricetta per una focaccia buona, alta e soffice che ho trovato su internet, qui.

Una piccola variazione:

• 250 g di farina manitoba
• 250 g di farina tipo 00
• 15 g di lievito naturale secco (invece che lievito di birra)
• 225 g di acqua a 20° C
• 2 cucchiai
 di olio extravergine d’oliva
• 10 g di sale messo dopo aver girato poco l’impasto

mentre per la salamoia:

• 65 g di acqua a 20° C
• 65 g
di olio extravergine d’oliva
• 25 g di sale

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Outline

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