Wholewheat Flour for Professional Use (1kg) – Grandi Molini Italiani

Baking with Wholewheat Flour: Rustic and Authentic

Wholewheat flour lends itself well to a variety of baked goods, including bread, pizzas, focaccia, and even fresh pasta. Thanks to the bran content, your creations will not only have a rich, rustic appearance but will also offer a depth of flavor and enhanced nutritional value. If you are looking for a flour that brings out the best in traditional Italian cuisine, this product is an excellent choice.

Wholewheat Focaccia Recipe

One delicious recipe you can try with Grandi Molini Italiani Wholewheat Flour is wholewheat focaccia. Here’s how you can create this rustic Italian flatbread at home:

Ingredients for Wholewheat Focaccia:

• 150 g Wholemeal soft wheat flour
• 150 g Soft wheat flour type 0 Manitoba
• 5 g dry yeast
• 210 g water at 20°C
• 2 tablespoons extra virgin olive oil
• 5-6 sprigs of thyme
• 2 sprigs of rosemary
• 1 pinch of salt

Ingredients for the Brine:

• 25 g water at 20°C
• 25 g extra virgin olive oil
• 5 g fine or coarse salt

To Serve:

• 5-6 fresh figs
• 150 g raw ham (prosciutto)

Method:

1. Mix the Dough: In a large bowl, combine the flours and salt. Make a well in the center and add the olive oil. Dissolve the fresh yeast in water and pour it into the well. Stir the mixture with a spoon until combined, then use your hands to knead the dough until smooth. Lightly grease the dough with oil, cover it, and let it rest for 30 minutes, allowing it to rise and double in size.
2. Prepare the Pan: While the dough is resting, line a baking pan with parchment paper or lightly grease it with olive oil. After the dough has rested, place it in the pan and let it sit for another 10-20 minutes.
3. Stretch the Dough: After the second rest, grease your hands with oil and gently stretch the dough, taking care not to deflate the air bubbles. Let the dough rise for another 20-30 minutes.
4. Prepare the Brine: While the dough rises, emulsify the water, olive oil, and salt for the brine. Use your fingers to apply the brine to the surface of the dough, making small dimples as you do so. Sprinkle chopped thyme and rosemary over the top.
5. Bake the Focaccia: Preheat your oven to 220°C (428°F). Bake the focaccia for 25-30 minutes or until the crust is crisp and golden brown.
6. Serve: Once cooled, cut the focaccia into pieces and serve it with fresh figs and thin slices of raw ham for a perfect balance of sweet and savory flavors.