Sea focaccia
This recipe features a product recently introduced in Florianópolis and the region, the algae Kappaphycus alvarezii. Its use has been encouraged to add flavor and/or use its properties. Here, it will bring the saline flavor and structure and development of gluten. In addition, an olive oil flavored with seaweed was also used, which evokes the flavor of basil.
City: Florianópolis
Category: Bread & Bakery
Chef: Aline Lopes
Difficulty
3/5
Prep Time
720 minutes
Total Time
60 minutes
Servings
1 large focaccia
Ingredients
1,000kg of wheat flour
0.600kg of water
0.200kg of kappaphycus gel
0.020kg of salt
0.080kg of kappaphycus oil
0.010kg of biological yeast (or 0.300 of levain)
Autolyse the flour with water for at least 30 minutes.
Take the dough to a mixer with the hook attachment and add the salt and yeast, beat until it no longer sticks to the bottom of the bowl, add the gel and beat until smooth.
Add the olive oil and beat again until the dough no longer sticks to the bottom of the bowl.
Cover the bowl with plastic wrap and let it rest for half an hour.
Do 4 folding sessions every 30 minutes.
At the end of folding, take the dough to the fridge and let it ferment for at least 12 hours (you can leave it to ferment longer.)
Grease a mold with kappaphycus oil, gently transfer the dough to the mold to avoid losing fermentation and leave for another 1 hour at room temperature.
Wet your hands with your fingertips, make holes in the dough, drizzle with kappaphycus oil and kappaphycus salt, bake in a preheated oven at 200°C until golden.
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