Focaccia bread with brown rice
Nicole Scevaroli, Verona
- She is the founder of the blog “Senza latte senza uova” and the author of the book “In cucina con Nicole”. She is an aspiring nutritionist. Elegance, curiosity and fantasy are the most important ingredients of her special dishes.
- @senzalattesenzauova
- "Le ricette dal mondo di Nicole. Cucinare è amore che si può assaggiare."
- RICE: Brown Rice
Ingredients:
- 300 g of San Marco brown rice from Riseria Cremonesi, already cooked
- 300 g of strong flour
- 200 g of whole meal bran
- 250 g of water at room temperature
- 10 g of fresh brewer's yeast
- 12 g of fine salt
- 20 g of oil
- flaked salt to taste
PROCEDURE:
First, we melt the yeast in a drop of water and combine it with both flours. We start kneading (preferably with a mixer) by adding the water and the cooked brown rice little by little. We knead vigorously and finally pour the oil and salt. We do this until we obtain an elastic and homogeneous consistency.
The dough must rest for 15 minutes. Then we fold it by lifting one end and folding it over the dough. We rotate 90 degrees and repeat, and we carry out this operation 3-4 times.
In the end we close the dough with our hands to form a sphere and let it rise until doubled (2-3 hours) in an oiled container covered with a towel.
Now we spread the focaccia in a pan lined with baking paper. To make it easier, we oil our hands.
We cover with cling film and let it rise again for 30 minutes/1 hour – until the dough has risen sufficiently.
Meanwhile, preheat the fan oven to 230 degrees.
Conclusione:
Remove the film from the focaccia, sprinkle with salt flakes and bake.
We cook it for about 20 minutes.
OTHER VARIETIES SUITABLE FOR THIS RECIPE:
SAN MARCO
BLACK RICE
