3-8 hours depending on rising time (45 minutes of cooking)
4 dl lukewarm water
1.5 tsp sea salt
1 tbsp sugar
15 g yeast
450 g wheat flour (Tipo 00 or Manitoba flour)
50 g durum flour
25 g Agrain® 01 Pilsner Spent Beer Grain Flour
1/2 dl olive oil
Fresh rosemary sprigs
Stir the water, salt, sugar and yeast together in a bowl until the yeast is dissolved.
Add the durum flour and Spent Beer Grain Flour and stir together.
Add the wheat flour a little at a time - the consistency should be wet, like a thick porridge. At this consistency, you will get a spongy bread.
Spread the batter directly into a baking pan with baking paper on the bottom.
Cover the pan/bread with a tea towel and put it in the fridge for a minimum of 7-8 hours. If you are in a rush you can also let it rise on the kitchen table for about 3 hours.
When the dough has finished rising, turn the oven to 220 degrees and heat it up. While the oven is heating up, pour a little olive oil over the bread.
Pick sprigs of rosemary and sprinkle them over the bread.
Gently dip your fingers into the dough to create small holes in the bread, but try to preserve some of the air bubbles in the dough.
Sprinkle a generous amount of flake salt over the bread and bake for about 20-25 minutes until the bread is well-colored and crispy on the surface.
Remove the bread and immediately drizzle with a little olive oil to give the focaccia bread its characteristic spongy texture.