The charm of leavened products.
The focaccia with chestnut flour and raisins is a leavened product of the Tuscan tradition. What we propose is the recipe of the Tuscan Chef Paola Ciambruschini who gives us a version with an unmistakable aroma, to try and try again.
Ingredients for a baking tray (30x30)
500 g of flour for bread making
250 g of Leopoldina Chestnut Flour
500 g of water
150 g of sourdough or 15 g of brewer's yeast
150 g Raisins
15 g of salt
7 g of fennel seeds
Sift the two flours in a bowl, add the chopped mother yeast, if you use brewer's yeast, dissolve it in a little water taken from the total, add about 400 g of water and start working the dough (you can choose whether by hand or in a planetary mixer ). Add the rest of the water and knead the dough until it is well strung. Then add the raisins, fennel seeds and salt. Shape it into a ball and place it in a lightly greased bowl, cover with cling film and let it rise with the oven off until doubled in volume.
Take the dough and gently roll it out with your hands in a previously oiled pan (30x30). The focaccia is ready to be cooked in a static oven preheated to 180 ° for 40 minutes.