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100% semolina focaccia recipe⬇️⬇️⬇️ Prepare biga night before Biga: * 400g semolina * 180g water * 2g dry instant yeast * Dough * 100g semolina * 5g barley malt (or 5g honey) * 1g if dry instant yeast * 120g first water * 100g second part of water * 12g salt Biga ferment 12-14 hours at 21C Dough: mix all ingredients with wster 1 until strong dough, add water 2 knead until clear bowl and elastic dough. Proof until doubled (2-3 hours), fold. Transfer to a baking dish, let proof 1-2 hours until doubled. Bake at 490F for 10 min, 450F for 12-15 min Note: use bigger baking pan, if you’d like focaccia to be thinner. #semolina #focaccia #recipe #100semolina #pearlonions #onionfocaccia #bakeathome #homebaker #baker #fromscratch #explorepage #creator #chicagofood #delicious #yummy
