Fluffy Focaccia With Oatmeal
By: sunflowers8
Published: Monday, January 17, 2011 - 7:29am

Ingredients




540 grams of flour (*) Manitoba Molino Spadoni
500 milliliters milk
165 grams rolled oats
150 grams butter
25 grams of yeast
1 tablespoon honey
1/2 tablespoon salt

Preparation

1 Heat the milk to about 50°C and stir the oatmeal, salt and honey. Let swell for 20 minutes. 2 Melt the butter and incorporate into the mixture. 3 Crumble the yeast into the mixture and stir thoroughly. 4 Gradually add the flour, obtaining a soft dough. 5 Cover the bowl with a cloth and let rise for about 20 minutes or until doubled in volume. 6 Knead the dough on a floured surface and cut twelve pieces of 130 gr each, each with a thickness of about 1 cm. 7 Prick the top cone with a fork and place them on a baking sheet lined with parchment paper. 8 Let rise under a cloth for about 30 minutes. 9 Preheat oven to 225°C. 10 Bake at half height of the oven for about 10 minutes or until they are golden brown on the surface. 11 Useful notes: 12 Leftovers can be frozen if, preferably freshly made of course waiting for them to cool; 13 Can be excellent companions to meat, cheese and vegetables or if you prefer the sweeter version try it with a spread with butter and jam citrus Bonne Maman :D ; 14 Can become tasty morsels to be stuffed like if instead of obtaining only 10 pieces divided the dough into balls 40/50 grams each.