DOUGH for FOCACCIA with long leavening, with brown rice flour
INGREDIENTS x 1 Focaccia of 27cm diametersolids:
For the dusting:
Gather all the "Solids" in the mixer bowl and start it on low speed with the hook.
Slowly pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning the sides of the bowl from time to time and with the machine stopped, using a spatula and returning the dough to the centre.
Transfer the dough thus obtained into a lightly oiled bowl, cover with plastic wrap and leave at room temperature for about 15 minutes.
Place the bowl in the refrigerator for 12/24h. The longer the maturation time is, the more developed will be the alveolation of the focaccia and the scent of sourdough.
Once the desired time has elapsed, take the dough directly from the refrigerator, knead it briefly between slightly moistened hands and spread it on the baking tray, to a thickness of about 1cm.
Leave to rise, covered (for example inside a bag), in a warm and humid environment (about 30/35 degrees) for 80/90 minutes or in any case until abundantly doubled.
15 minutes before the end of the leavening turn on the oven at 200 degrees. Before placing the focaccia in the oven, generously grease the surface with extra virgin olive oil and - if desired - garnish with rosemary, salt flakes, etc.
Cook for 26/28 minutes, remove from the oven, unmold and leave to cool on a wire rack: store in a tightly closed bag for up to two days at room temperature. Alternatively, it is possible to freeze the product up to 60 days from the production date.
It is possible to garnish the surface of the focaccia as desired before cooking, for example by adding sesame seeds, poppy seeds, etc.
In this case it is advisable - if necessary and towards the final stage of cooking - to cover the surface of the bread with aluminum foil to prevent the seeds from turning black too much.