Buckwheat focaccia with chilli

Published on 18 May 2016

Favourites stay in this browser only. Sign in to save them to your account.

Flavourful with chilli for extra interest, excellent with cured meats and cheeses. Soft; the only problem is eating too much!

Do I have all the ingredients?

INGREDIENTS

You selected 0 entries out of 9 awaiting review

9 entries remain unselected in the list awaiting review

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

The preparation remains in its original order; guided mode is not available for this structure.

I dissolve yeast in lukewarm water with sugar.

I sift flours into mixer.

I start hook and add liquid.

I add oil.

I add salt.

Chilli.

Once developed, elastic and combined, I remove and work on the board.

I form a ball, cover in a bowl and rise warmly.

It should double, about 1 hour depending on temperature.

Without kneading, I flatten and roll a strip 60 cm long and 15 wide.

I cut circles with a round cutter.

I slightly overlap in an oiled or parchment-lined tray.

I rise another 1 hour until doubled, brush with oil and add poppy seeds.

I bake conventional at 200°C for 25 minutes.

Delicious warm; impossible to wait until cold!

Thanks to Zenzero e Limone for the idea!

Reserved advertising space · no adverts are active