italian suitcase: Einkorn panfocaccia (fougasse)

52 weeks project: 31/52 weeks

Ingredients:
400g einkorn plain flour
300ml cool water
7g salt
7g original dry yeast
40g EVO oil

Preparation:
Mix all the ingredients but the EVO oil in the mixer and let it go at the lowest setting for 15-20 minutes. The dough has to be very neat and smooth.
Oil a loaf tin and pour the dough in it, cover with a clean cotton towel and let it probe for 6-7 hours at room temperature (18-20C˚)
When ready, it should more than triple in size, pour the remaining EVO oil on the baking tray and gently capsize the tin on the tray; the dough should come out gently, don't pull too hard otherwise the dough will break its glutens.

Preheat the oven at 230˚ and prepare a bowl with boiling water. Once the oven is at temperature place the bowl at the bottom in the oven and let it get to temperature again, then move the tray in and cook for 20 minutes at 230˚; remove the bowl, lower the temperature at 200˚ and cook for another 10 minute.

Take the panfocaccia out at rest to cool down on a wire rack.

Einkorn panfocaccia (fougasse) ©italiansuitcase

Late Sunday wake up mean brunch and there is nothing better than in season asparagus, a poached egg, a slice of grilled halloumi on this panfocaccia. Eaten in a sunny garden!