A new product by Elah for a fragrant focaccia and much more
What to add:
100g olive oil,
400g warm water,
brewer’s yeast (=1 x 25 g cube or 1 x 7g sachet)
An easy and fast way to make many recipes.
500 g box.
In addition to the mix there is also a useful recipe book.
WHAT TO ADD:
100g olive oil, 400g warm water, brewer’s yeast (=1 x 25 g cube or 1 x 7g sachet) salt.
Pour the content of the sachet into a very large bowl, into the centre pour 350 g of warm water and melt the yeast. Add 35 g (=5 tbsp.) of oil and knead vigorously for at least 4-5 minutes with an electric mixer with hooks or by hand with a wooden spoon.
Rest for 30 minutes in a warm place (25-30°C). For a high focaccia, divide the dough into 2 parts of approx. 400 g each and stretch out on to two previously greased (round Ø 26 cm or rectangular 25x35cm) oven trays. Dress with the remaining quantities of oil, water and salt; impress the shape of the fingers in the dough and leave to rise for at least 1.5 hrs.
Cook in a static preheated oven at 230°C for 12-14 minutes. For a thin focaccia, divide the dough into 3 parts of 280 g each and stretch out on 3 oven trays. Follow the same procedure of preparation of the tall focaccia and cook in the same conditions for 10-12 minutes.
The natural yeast contained in the Elah mix gives the finished product better taste and keeps it better for the entire day.