Focaccia with bean powder
Ingredients
2 cups all-purpose flour (300 g)
1 tbsp. bean powder (10 g)
220 ml water
1 tbsp. honey (15 g)
1/2 tsp. active dry yeast (2.8 g) or 3/4 tbsp.
1 tsp. salt (6 g)
1 tbsp. olive oil
Olive oil in sufficient quantity for coating and garnishing
Choice of garnish
Preparation
- Combine the flour and bean powder in a mixing bowl.
- In a saucepan, heat the water and honey to between 108 ˚F and 114 ˚F. Pour 3/4 of the water into a container with the yeast already in, mix well and let the yeast activate for about 5 minutes.
- Add the salt to the remaining 1/4 water and stir.
- Pour the liquid with the yeast into the middle of the dry ingredients and mix coarsely. Add the water and salt, then knead until you obtain a homogeneous, elastic and very sticky dough.
- In a second bowl, pour in the oil and transfer the dough to that bowl.
- Fold the dough over on itself, making sure all sides have been folded over.
- Cover with a damp cloth and leave to stand for 20 minutes at room temperature. Repeat this step three times.
- Cover with cling film and leave to rise in the fridge overnight.
- The next day, prepare a baking sheet or ovenproof container and coat generously with olive oil. Remove the dough from the fridge, transfer to the baking sheet and stretch to cover the bottom.
- Cover with a damp cloth and place the tray next to an oven or on top of a fridge and leave to rise for 1 hour to 1.5 hours. Remove cloth from baking sheet.
- Moisten fingers and form small craters in the dough. Cover and leave to stand for 45 minutes. Preheat oven to 450 ˚F.
- Uncover the dough and place the chosen filling in the little craters, drizzle the filling with oil and a little fleur de sel and bake for 25-30 minutes on the middle rack. Halfway through cooking, rotate the baking sheet in the oven and place on the lower rack. Unmold the focaccia immediately after removing it from the oven and leave it to cool on a wire rack.
