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Buckwheat and brown millet focaccia

Name: Buckwheat and brown millet focaccia
Prep time: 20 min
Cook time: 30 min
Cuisine: Italian,Mediterranean
Ingredients: 580 g Mix it! Universal; 50 g buckwheat flour; 20 g whole millet flour; 10 ml extra virgin olive oil; 500 ml water; 25 g brewers' yeast; as required rosemary

4 people

50 min

This focaccia was one of the first recipes that I wrote for my book. It's a recipe developed during a learning process, which taught me never to give up hope and always be on the lookout for the simple solutions that turn out to be the best ones. Enjoy!

Cook

Preparation

in 20 minutes

Cooking

in 30 minutes

Temperature

190 °C

Place the three flours in a food mixer and add 400 ml of lukewarm water
Switch on the mixer with the hook attachment and in the meantime dissolve the yeast in the remaining 100 ml of lukewarm water
Remember that you can use half the quantity of yeast, time permitting
After 5 minutes, pour the water and yeast into the mixture and continue mixing in the machine
After another 5 minutes, add the oil and leave to mix at high speed for 5 minutes more
Grease a bowl with the extra virgin olive oil and pour in the mixture
The mixture should be very runny. Don't worry, that's exactly how it should be
Cover the bowl with transparent film and leave to rise in a warm part of the kitchen
The mixture should have fully risen after around two hours
Pour the mixture from the bowl straight into a well greased baking tin and scrape in any remaining mixture with a spatula. Do this delicately to prevent the mixture from flattening out
Bake in the oven at 190° for 30 minutes
Add coarse salt to the surface of the focaccia halfway through the cooking process

Ingredients

580

Mix it! Universal