Multigrain custard focaccia

Category: Yeast bread
Multigrain custard focaccia

Ingredients

welding:
wheat flour 1c 40g
Rye flour 25g
oat flakes 20g
boiling water 220g
dough:
whole brew
spelled flour (or whole grain wheat) 150g
Rye flour 165g
wheat flour 1c 200-220g
warm water 90g
serum 160g
honey 1 tbsp. l.
dry yeast 2 tsp
salt 10g
olive oil 15g
basil, oregano, rosemary, garlic 1 tsp.
olives, sun-dried tomatoes

Cooking method

  • Brew the tea leaves with continuous stirring, close the lid and leave to cool (it took me 2 hours).
  • Multigrain custard focaccia
  • Knead the dough from all ingredients except yeast, salt and oil for 10 minutes, add yeast. Continuing to knead for another 5 minutes, add oil, after another 5 minutes, salt, stir for another 3 minutes. The dough is sticky, but it comes off well from the walls and bottom.
  • Multigrain custard focaccia
  • Leave the dough to ferment for 90 minutes. Divide into 2 parts. Stretch-fold each part and shape into a ball. Leave to rest for 20 minutes under the plastic:
  • Multigrain custard focaccia
  • Spread each part into a flat cake and leave to rise in a warm place with steam for 45-50 minutes. Switch on the oven at 230 * C. Grease each cake with water, stick in sun-dried tomatoes and olives, sprinkle with Italian herbs and garlic. Let it come up for another 15-20 minutes:
  • Multigrain custard focaccia Multigrain custard focaccia Multigrain custard focaccia
  • Bake at 230 * C for 10 minutes with steam, reduce to 190 * C and bake for another 30 minutes. I baked the second in the Princess pizza maker for 25 minutes from a cold state and left it off for 10 minutes:
  • Multigrain custard focaccia Multigrain custard focaccia Multigrain custard focaccia Multigrain custard focaccia Multigrain custard focaccia
  • Delicious, lush, aromatic, airy and healthy focaccia is ready!

Note

Brewing significantly improves the quality of the dough and the taste of the bread. The addition of rye and spelled flour and oatmeal significantly increases the healthiness of the bread. The addition of whey also contributes to this. In addition, whey accelerates the maturation of the dough. Sun-dried tomatoes, olives and Italian herbs not only add flavor and aroma, but are also good medicinal additives.

Loksa
What a beautiful focacci cut! Thank you! I haven't made a custard yet ?!
Linadoc
Oksana, yes, it rises and pushes perfectly, despite the multi-grain composition.
paramed1
I want this right tomorrow! They ate bread again, recently the rate of eating has increased ... Everything is there, I even bought dried garlic today. Only there are no sun-dried tomatoes. And okay, without them it will be delicious.
Linadoc
Exactly, it is possible without tomatoes. Delicious and aromatic. Today we were smart about grilling wings.
Elya_lug
Linadoc, Lina, it seems to me that I even caught a spicy aroma and looks stunning. I'll try to repeat it.
Linadoc
Elya, of course repeat, it's not difficult at all!
paramed1
From it! And I want wings in the airfryer! And more champagne ... I'll have to drive for chicken tomorrow. And there will be happiness! Oh, what if you cool it down for more than 2 hours? I have to go to the garage, I'm afraid I won't have time to return ...
ang-kay
Linadoc, to my shame I want to admit that I have never baked focaccia. : girl-th: We need to fix this gap.
NataliARH
Focaccia what a wonderful competition! we learn so many useful things! Lina, thanks for the wonderful recipe!
Linadoc
Quote: paramed1
and if you cool down for more than 2 hours?
Fine! During this time, the tea leaves are saccharified and then fermented with yeast better and more actively.

Quote: ang-kay
never baked focaccia
Angel, I can't believe it! Fast, flavorful and terribly delicious Italian flatbread. You'll like it!

Quote: NataliARH
we learn so many useful things!
That's right, Natalie! I have already endured so many interesting things for myself, and this is not the end!
MariS
Linadoc, thanks for the recipe! Very delicious focaccia.
Linadoc
Marina, yes, as practice shows, focaccia disappears much faster than bread! And in this case, when it is multi-grain, it does not significantly affect the waist.
paramed1
Multigrain custard focaccia

Well. Again, missed the size of the form. One in the Princess, the other in the oven. It was necessary to hold on to the proofing, but there was absolutely no patience left. While everyone was asleep, I already tasted a quarter in one face. I must try again, otherwise I did not understand ...

Multigrain custard focaccia

tuskarora
The beauty! To bookmarks!
Linadoc
Quote: paramed1
I must try again, otherwise I did not understand ...
You can try this one more - it's not scary for the waist. About the size - I did not distribute it all over the Princess, but simply spread it into a cake 1-1.5 cm thick, it was about 22-23 centimeters in diameter. And then, during proofing and baking, it has already significantly increased in thickness.
paramed1
So I'm not all over the surface. Next time, and he, as I think, will come soon, I will try to put all the dough in Princescu. But delicious. I try everything ...
Rada-dms
Magic bread in the cut, such a noble composition and an excellent master class! Lina, with great love you cook bread, with love for the process and for the eaters! And we get wonderful recipes, so a huge human bakery thank you !!
I'll bake it soon!
Linadoc
Thank you, Olya, for the kind words! Pekies for health!
paramed1
A hungry son came and took half of one focaccia. And it was all over - half was the last, left for supper ... And my dear husband ordered a repeat for tomorrow! I will try to take a slightly larger form and put all the dough in it. Yes, it turned out softer in the oven than in the Princess. But Princesca heats up very well for me, I even reduce the baking time by a few minutes. I'll bake in the oven.
Linadoc
And I like smaller cakes more. Here is 22cm - my size.
paramed1
This size breaks in half and sweeps away in exactly 10 seconds. And if more, then I have time to grab a piece.
Linadoc
Quote: paramed1
And if more, then I have time to grab a piece.
Calculating
paramed1
So you will be prudent, when the kids walk around here by 2 m, they eat everything, but I also want to! Tomorrow morning and I'll start.
paramed1
Multigrain custard focaccia

Multigrain custard focaccia
Here is the second option, a larger form, higher focaccia and cheese on top.
paramed1
I liked the second option better, it came up better.
Linadoc
It turned out great! Look, don't overeat

otherwise you'll break something again

paramed1
Lina, I'm holding on! But Rakhat was going to bake it by the weekend.
Linadoc
Quote: paramed1
But Rakhat was going to bake it by the weekend.
You do not take care of yourself

Then don't go to the chicken coop anymore - I fixed everything there and nailed a new one!


paramed1
Lina, only this time I "made fun of" again ... I poured everything together with the tea leaves in the HP and kneaded it on the Pizza. Then, according to the plan, and 5 minutes before the readiness I sprinkled cheese, such wishes were. And it still worked!
marina-mm
LinaThanks for the focacci recipe! Not soon, but I got to her. I did it on the water, for a better rise I added a grated apple. Kneading in HP. The rest is all according to the recipe.
Multigrain custard focaccia Multigrain custard focaccia
I’m never a photographer. But the main thing was delicious for us!
Linadoc
Marina, a great option turned out! It's great that the recipe came in handy!
auto3012
really liked the recipe. Please tell me, what can replace whey in this recipe? I am fasting, but dairy products are not allowed.
Linadoc
Quote: auto3012
dairy products are not allowed.
AnnaMarina did a great job - she rubbed the apple. Then reduce only a little water.
auto3012
Thank you! I will definitely cook it this week. Painfully, we love focaccia in all its manifestations
Lasto4ka
Helen, great cakes and I got it! Soft, airy and aromatic. Only I greased the top with olive oil, garlic and Italian herbs, slept with sesame seeds. Thanks for the recipe, I'll bookmark it!
And when I think how useful it is, my head is already spinning!
Linadoc
Lasto4ka, Svetlana, well done, well thought up! Peks for health
Lasto4ka
Can you make bread from this dough? Or is there already a recipe for a similar multigrain?
Linadoc
Svetlana, you can, but why? There are ready-made recipes for multi-grain bread.
Tumanchik
Linochka, today the children asked for bread. Looks like cakes are no longer eating))))
your recipe was caught in time. kneaded in hp. the dough also fermented there. and baked in the GF. fast and tasty. and most importantly, useful. thank you very much dear! recipe bookmark!
Multigrain custard focaccia
Linadoc
Irishka, well, as always, the beauty turned out! Good girl, bakes to your health!

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