In a large bowl we put wholemeal flour, the Mastro Fornaio Bir Yeast PANEANGELI, the two teaspoons of sugar and mix everything with your hands.
In another bowl we pour the water and the oil and start kneading by adding the flour a little at a time. In the meantime we add a tablespoon of salt.
We continue to knead and finish all the flour
Let’s move on a floured worktop and continue until we get a homogeneous and elastic consistency.
We form a ball with our dough, we practice the classic cross cut on the surface and put it in a bowl covered with film. Let it rise in a warm place until the volume doubles (it will take about 90 minutes).
After the time, we take the dough and place it in a pan with a well-greasy diameter (24 cm diameter) with extra virgin olive oil. We cover with a towel and let rise another 20 minutes
Add coarse salt on the surface and some fresh rosemary.We bake in a preheated oven ventilated at 185 degrees C for about 35 minutes, or in a static oven at 195 degrees C for the same time
Here is our high and soft integral focaccia ready to be enjoyed in all its rustic goodness
