Preparation time : 10 minutes
Cooking time : 25 minutes
Passive Time : 24 Hours leavening
Servings : 4 People
Ingredients for focaccia with lincoli
- 300 g Ruggeri spelt flour
- 200 g Flour 0 W 210
- 150 g Lincoli
- 350 g Water
- 30 g Extra virgin olive oil
- 2 teaspoons fine salt
Focaccia emulsion ingredients
- 3 tablespoons extra virgin olive oil
- 3 Tablespoons Water
- qb Fine salt
- qb Coarse salt
Recipe by kettycucinooggi.com/
