Wholewheat Focaccia | Mama Isa's Cooking School . 200 g bread flour Manitoba 100 g wholewheat flour 7 grains 100 g sourdough starter - lievito madre 160 g water 10 g extra virgin olive oil 4 g malt powder 8 g salt Autolyse both flours and water for about a hour Add the sordough starter in and then salt , malt, mix well Do 2 stretch and fold within 60 mins Bulk fermentation in the fridge overnight (minimum 12 hr) The next day , take the focaccia dough out to room temperature for 1hr Put into the pan.Let it rest for an hour .Drizzle the dough with extra virgin olive oil and dimple it with your finger . Add your topping (mine is datterini tomatoes, anchovies in evoo, black olives, capers, rosmarine, oregano, blach pepper, salt) Rest for minimum 30 mins. Bake at 230 °C Focaccia tastes best warm. Buon appetito! Enjoy! . #sourdough #breadoninstagram #mamaisacookingschool #sordoughfocacciabread #cookingclass #italianbread #levain #masamadre #pastamadre #lievitomadre #freshlybaked #sourdoughbaking #homebaker #focaccialovers❤ #bread #focaccia #foodandwine #recipe #thekitchen #breadclass (at Mama Isa's Cooking School) https://www.instagram.com/p/CDs5I_1qzLx/?igshid=k4sd2agfyml0
