Focaccia with buckwheat flour and Greek yogurt

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Simple Italian focaccia with intense buckwheat flavor. Healthy and soft homemade bread.


Focaccia with buckwheat flour and Greek yogurt
Preparation time
Cooking time
Waiting time 3h

Ingredients

For 4 Person(s)

Ingredients

  • 250 g buckwheat flour
  • 300 g all-purpose flour
  • 300 g (about) potato
  • 170 g Greek yogurt
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1 tbsp olive oil
  • 4 g active dry yeast
  • 250 ml (or less) water
  • olive oil and coarse salt to taste

Focaccia with buckwheat flour and Greek yogurt Directions

  1. In a bowl mix two flours with sugar and dry yeast. Add Greek yogurt (at room temperature) and mashed potato (previously peeled and boiled until soft).

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  2. Mix and add oil and salt. Work the dough gradually adding water for about 10 minutes. The dough will be sticky. Place the dough in a slightly oiled bowl, cover with plastic wrap and place in a warm place for 2 hours.

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  3. After 2 hours, deflate the dough and transfer it to a baking tray lined with baking paper. Pour some olive oil over the dough and your hands and gently flatten yoyr focaccia until you get the desired shape. Cover with a cotton cloth and let it rise in a warm place for 45 minutes - 1 hour.

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  4. Prick the surface of focaccia with your fingertips. Drizzle with olive oil and sprinkle with some coarse salt.

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  5. Bake in the preheated static oven at 230 °C for 5 minutes then lower the temperature to 200 °C and bake for another 30 minutes. Once baked, let it cool down and serve.

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Nutrition facts

(vegetarian, lactose free)
Per Serving

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