Oat Flakes Focaccias

Name: Oat Flakes Focaccias
Prep time: PTM
Cook time: 22 min
Total time: 22 min
Yield: 12
Ingredients: Rolled oats organic ¼ cup; Brewer's yeast 0.1 oz; Type 1 flour 2 ¾ cups; Whole grain flour 1 ¼ cup; Extra virgin olive oil 2 tbsp; Fine salt 2 ½ tsp; Water at room temperature 1 ¾ cup; Salt to taste; Water to taste; Fine salt to taste; Extra virgin olive oil to taste

266

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 266
Carbohydrates g 32.7
of which sugars g 1.9
Protein g 4.9
Fats g 12.8
of which saturated fat g 2.07
Fiber g 1.1
Cholesterol mg 1
Sodium mg 404

Difficulty: Average
Cook time: 22 min
Makes: 12 pieces
Note plus 5 hours of rising

PRESENTATION

Genuine and tasty, this is the ideal break that everyone desires, and we have found the perfect solution with oat flakes focaccias. A guaranteed delight that will not disappoint at the first bite: as soft as all focaccias, thanks to a light and aerated dough, with a pleasantly crunchy surface, enhanced by the oat flakes sprinkled on the focaccias before baking. The dough requires time and care, which will be rewarded once these rustic delicacies are baked. During baking, they will release their fragrance, teasing the appetite of the whole family, and the compliments will not be long in coming!

INGREDIENTS

266

Calories per serving

Ingredients for 12 focaccias: Rolled oats ¼ cup (50 g) - organic; Brewer's yeast 0.1 oz (4 g); Type 1 flour 2 ¾ cups (335 g); Whole grain flour 1 ¼ cup (150 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt 2 ½ tsp (12 g); Water 1 ¾ cup (415 g) - at room temperature; Salt to taste

for the brine: Water to taste; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Oat Flakes Focaccias

To make the oat flakes focaccias, first get a wooden kneading board, placing a damp cloth underneath to keep it steady on the work surface 1. Pour in the flours and yeast 2 and mix with a wooden spoon to combine them. Add the water gradually 3

while continuing to mix 4. When the mass becomes more consistent and the water is absorbed, continue kneading for a few minutes using the spoon, until the dough wraps around it, now well developed. Then add the salt 5, and once absorbed, also add the oil 6.

Let it absorb again 7 and let the dough rest at room temperature for 10-15 minutes covered with a cloth 8. After this initial rest, with oiled hands, form 4 strengthening folds 9; in this first phase, the dough will still be very hydrated, and the folds will be barely noticeable, but do not worry.

Cover the dough again with a cloth and let it rest for another 10-15 minutes, then repeat the operation by making 4 folds: this time, the dough will respond more easily to the folds 10. Cover and let it rest for another 10-15 minutes, after which repeat the operation and add the oat flakes 11, using a dough scraper to fold until the oat flakes are absorbed 12.

Once the folds are made, oil a bowl 13, pour the dough into it 14, cover with plastic wrap or a cloth 15, and let it rest at room temperature in a draft-free place (like the turned-off oven) for at least 3 hours.

After the resting time, the dough will have approximately doubled in size 16: transfer it to a floured work surface 17, using a spatula, give it 4 folds 18

and let it relax for about ten minutes covered with a cloth 19. Then use a dough cutter to divide the dough into 12 pieces of about 2.5 oz each 20. Give each piece 4 strengthening folds 21

and form your balls 22, placing them well spaced on 2 baking trays lined with parchment paper and dusted with flour 23. Cover with a cloth 24 and let them rise for another hour at a constant temperature (you can place them in the turned-off oven).

Prepare the brine for the surface: in a tall glass, pour the water 25, the oil 26, and the salt, emulsify with an immersion blender (27-28) or whisk the liquids with a fork.

With your fingers dipped in the brine, gently press the balls 29 to form the focaccias. Let them rest for another half hour, then press some more indentations on the surface, distribute the remaining brine to fill the dimples 30

and sprinkle with oat flakes 31 and salt flakes. Bake in the middle rack of a preheated conventional oven at 430°F and cook for 22 minutes. After baking 32, let them cool slightly and then enjoy your oat flakes focaccias 33.