The multigrain focaccia is a soft, tasty, and flavorful leavened bread, good on its own, perfect for the bread basket, and delicious when filled with cold cuts or vegetables. It requires a bit of work, but the process to prepare the multigrain focaccia is simpler than it seems and the rising is quite quick. If you’ve never tried the water roux technique, it might be intimidating, but don’t worry, it’s easier than making a béchamel sauce. Come on, give it a try! There’s no greater satisfaction than seeing your recipes replicated and, above all, feeling satisfied with the result.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 45 Minutes
- Portions: 1 baking sheet 13.8 x 10.6 inches
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/3 cup Manitoba flour
- 1 cup water
- All the roux
- 1 2/3 cups 13% protein flour (Caputo Pizzeria for me)
- 1 1/4 cups seven-grain flour
- 1/2 cup room temperature water
- 2 tsp extra virgin olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp fresh baker's yeast
- as needed extra virgin olive oil
- as needed Maldon salt (or coarse salt)
Tools
- 2 Bowls
- 1 16 cm Saucepan
- 1 Thermometer Spatula
- 1 Kitchen Whisk
- 1 Kitchen Aid Artisan Stand Mixer
- 1 Baking Tray
Steps
Pour the flour into a bowl, gradually add the water, and mix thoroughly with a whisk so that no lumps form. Transfer the dough to a saucepan and cook over low heat, stirring constantly. Bring the mixture to a temperature of 149 °F (65 °C) to obtain a kind of jelly, then return the mixture to a bowl, cover it with cling film or reusable lids, and place in the refrigerator to cool well.
In the stand mixer bowl, pour the water, add half of the water roux, the mixed flours, and the crumbled fresh baker’s yeast. Knead with the K-hook at low speed until the dough begins to form, add the salt, increase the speed, and gradually incorporate the rest of the roux, then add the oil little by little, and as soon as the dough forms, replace the K-hook with the dough hook. Work the dough until smooth and elastic. Transfer it to the work surface and perform the pirlatura as seen in this video. Cover it with an overturned bowl and let rest for 40 minutes. After resting, proceed with a three-fold. Repeat immediately for a second time. Transfer the dough to an oiled baking sheet with the seam side down and let it rest for 30 minutes, covered, without spreading it. After resting, spread it partially, cover, and let it rest for 15 minutes. Then distribute the oil on top and complete the spreading, forming the classic dimples with your fingertips. Sprinkle with Maldon salt and bake in a preheated oven at 482 °F (250 °C) for 15 minutes.
Notes
Recipe source HERE.
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