Fluffy Focaccia With Oatmeal


Photo: sunflowers8
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Ingredients

540 grams of flour (*) Manitoba Molino Spadoni
500 milliliters milk
165 grams rolled oats
150 grams butter
25 grams of yeast
1 tablespoon honey
1/2 tablespoon salt

Preparation

1
Heat the milk to about 50°C and stir the oatmeal, salt and honey. Let swell for 20 minutes.
2
Melt the butter and incorporate into the mixture.
3
Crumble the yeast into the mixture and stir thoroughly.
4
Gradually add the flour, obtaining a soft dough.
5
Cover the bowl with a cloth and let rise for about 20 minutes or until doubled in volume.
6
Knead the dough on a floured surface and cut twelve pieces of 130 gr each, each with a thickness of about 1 cm.
7
Prick the top cone with a fork and place them on a baking sheet lined with parchment paper.
8
Let rise under a cloth for about 30 minutes.
9
Preheat oven to 225°C.
10
Bake at half height of the oven for about 10 minutes or until they are golden brown on the surface.
11
Useful notes:
12
Leftovers can be frozen if, preferably freshly made of course waiting for them to cool;
13
Can be excellent companions to meat, cheese and vegetables or if you prefer the sweeter version try it with a spread with butter and jam citrus Bonne Maman :D ;
14
Can become tasty morsels to be stuffed like if instead of obtaining only 10 pieces divided the dough into balls 40/50 grams each.
.

Yield:

12.0 focaccine

Added:

Monday, January 17, 2011 - 7:29am

Creator:

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