The Agrisicilia team
Ingredients
150 g of spelt flour
50 g of multigrain flour
100 g 00 flour w 260
3 g of brewer's yeast
250 g of water
7 g of salt
Emulsion
20 g of water
20 g of oil
salt flakes
Sicilian lemon marmalade to taste.
Whole wheat spelt Focaccelle with swordfish carpaccio and Sicilian lemon marmalade are a delicious combination of Mediterranean flavors. This recipe combines healthy and tasty ingredients, creating a light but satisfying dish.
From Antonella Audino’s blog
Instructions
1. Sift the flours into a large bowl.
2. Dissolve yeast in water and add to bowl mixing with a spoon , with the last drop of water add salt and mix again insert oil at last and mix briefly in bowl.
3. Let the dough rest in the bowl and after fifteen minutes give one round of folds in the bowl and repeat the round of folds four times in all then store the bowl in the refrigerator for twenty-four hours
4. The next day the dough will have doubled in size, let it acclimatize, form four balls and let rise for about two hours then press with damp fingertips of the emulsion to form the scones
5. Moisten the surface with the emulsion distribute the salt flakes and bake at 200° static and bake for about 20 minutes.
Final result
