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 Super 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 Super Grain Flour and stir together.
Add the wheat flour little by little - the texture should be wet, like a thick porridge. With this type of texture you get a spongy bread. Place the dough directly in a baking pan with baking paper at 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 risen, turn on the oven at 220 degrees and heat up well. While the oven is warming up pour a bit of olive oil over the bread.
Pick the 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 gets golden and is crispy on the surface.
Take the bread out of the oven and immediately drip with a little oil to give the focaccia bread the characteristic spongy texture.