Fireweed shoots focaccia
fireweed shoots, focaccia
200 g of strong flour and 300 g of all purpose
diastatic malt or 1 tsp of sugar
lukewarm water *
Salt to taste
Mix both flours, salt, malt (or sugain a bowl.
Melt the fresh yeast into the water and gradually add it to the flour.
Knead vigorously for at least 10 minutes. Add water or flour if necessary.
Cover the dough with a cloth or with cling film, in case the area where you live is very dry.
Let the dough rise for one night or 2 hours in an oven with the light on.
Preheat the oven at 180°C (356 F).
Grease a pan with olive oil. Place half of the dough in the pan and level it out with your fingers.
Chop grossly all fireweed shoots except 3 or 4 shoots and spread them on the focaccia dough. Salt lightly.
Place the second half of the dough onto the shoots, level it out with your fingers.
Place the remaining shoots on top of the focaccia, slightly pressing them down.
Cover with abundant oil and sprinkle with salt.
Bake for 40 minutes or until the focaccia will have browned on top.
Store the focaccia in a bread box or paper bag and serve warm.
*The quantity of water may vary depending on the humidity of the air at the kneading moment.
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