The focaccia with purple corn flour is a very particular leavened bread prepared with a batter and a preferment made in advance. To make it at home and obtain an optimal result with a well-developed crumb, it is fundamental to follow the steps indicated in the recipe. It may seem complicated but the main ingredient is actually the time devoted to it. I chose to use purple corn flour for its numerous beneficial properties and its naturally intense color. Despite this, its flavor is very delicate and, thanks to the long fermentation, it becomes highly digestible and light. Below, we’ll see together how to prepare our extraordinary focaccia with purple corn flour:
Other Focaccia recipes:
- Difficulty: Medium
- Cost: Moderate
- Rest time: 18 Hours
- Preparation time: 30 Minutes
- Portions: serves 6
- Cooking methods: Oven
Ingredients
- 1 1/4–1 1/3 cups water (300–320 ml)
- 1 3/4 cups purple corn flour
- 2/3 cup Manitoba (strong) flour
- 1/4 cup water
- 1 1/2 tsp fresh yeast (about 5 g)
- 3 2/3 cups Type 0 flour (about 460 g)
- the preferment
- the purple corn batter
- 1 cup water (250 ml)
- 2 2/3 tbsp extra-virgin olive oil (40 ml)
- 1 tbsp salt (about 18 g)
Steps
Start by preparing the preferment. Mix the Manitoba flour with the yeast dissolved in the water, cover and let it ferment for 16 hours at room temperature.
Prepare the batter by placing the water in a saucepan. Bring to a boil and add the purple corn flour. Mix quickly, turn off the heat and let it cool completely first at room temperature and then in the refrigerator for about one hour.
After this time, proceed with the dough. Put the flours and the preferment in a bowl and add the purple corn batter.
Add the water and mix well. Pour the oil in a thin stream and, only at the end, add the salt. Cover and let it rise for 2 hours.
Transfer the dough to a large rectangular baking pan lightly oiled and sprinkled with a little semolina, gently spreading it with your hands until it fills the entire pan.
Let the focaccia proof for 2 hours, gently press the surface with your fingertips and season as you like, as you would a normal focaccia—for example with salt, oil, rosemary, cherry tomatoes, etc.
Bake at 464°F (240°C) for 12-15 minutes on the lower rack of the oven, then move it to the middle rack and continue baking for another 8-10 minutes, checking for doneness.
Remove from the oven and let cool slightly. The focaccia with purple corn flour is ready to be enjoyed. It can also be served with cured meats and various cheeses.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
