The focaccia with li.co.li

Presents: Chiara Scotti

Curated by Cristina Campassi

Our Chiara showed us the secrets of liquid culture yeast (ie li.co.li) and her simple, infallible and delicious recipe for a soft, light and natural focaccia.   For details see the link below:  

https://sites.google.com/ledive.org/focaccia-con-licoli/home

In short, for the experts and professionals, here are the ingredients:

• 400 gr licoli / sourdough starter (refreshed 3-4 hours before)
• 500 gr bread flour (or King Arthur AP flour)
• 330 gr water
• 30 gr olive oil
• 18-20 gr salt
• 5 gr of yeast (red star active dry yeast)