Focaccia with Lievito Madre sourdough! One dough and two types of fermentation, choose the best!

Focaccia! In this recipe, you will see an experiment with the same dough and different types of fermentation! Just look at the difference between fermented dough at room temperature and long fermentation in the refrigerator! Both results are excellent, but they are significantly different! It's up to you to choose what you prefer, or better, don't choose and cook both! Focaccia is a variety of the most ancient types of bread in Italy, in fact, it is a flatbread that came to us since the time of the Etruscans, which became one of the first national dishes, a very popular snack now in Italy, and now the whole world loves focaccia! There are many types of cooking, depending on the ingredients and the chef's imagination! This focaccia is made with Lievito madre sourdough, using high protein manitoba flour. We need this in order for the dough to withstand prolonged fermentation and the structure of the dough to be preserved! You can substitute manitoba for high protein flours over 13.4 g. Ingredients: For one focaccia: 250 g manitoba flour 250 g wheat flour, type 00 1 tsp Sugar 130 g active starter Levito Madre 300 ml water 2 tsp Salt 2-4 tbsp Olive oil. Semol flour for dusting the dough. Optionally, for sprinkling with focaccia: Sea salt, Rosemary, Cherry tomatoes, olives. Sourdough focaccia is delicious and healthy! It perfectly replaces bread and can be an independent snack if vegetables and cheese are added during baking! Enjoy your meal! #итальянскийхлеб