Buckwheat has a distinctive rustic flavor, slightly bitter … .. In this focaccia the intense Buckwheat flavor is softened by the corn flour that give sweetness , by the potato that give substance and smoothness, by the intense scent of rosemary and flavor of black olives. This is a Vegan and gluten-free focaccia, soft on the inside and crispy on the surface
Ingredients: 150 grams of wheat buckwheat flour, 150 grams of corn flour (finely ground), 300 ml of water, 100 grams of potato, 30 grams of dried yeast (sourdough), about 10 black olives, 2 sprigs rosemary, 1 teaspoon salt, half a teaspoon of sugar, 2 tbsp extra virgin olive oil
To make the focaccia gluten-free use yeast instead of sourdough.
In a bowl, mix the flours; in another bowl, dissolve the yeast powder in warm water stirring well so that no lumps remain. Add also sugar to the dissolved yeast .
In a food processor, add flush water with baking powder to the flour mix. When the ingredients are mixed add about a tablespoon of olive oil and salt: continue stirring until it forms a smooth paste and very soft.
This dough can easily be done by hand because it is very soft, in which case mix the ingredients in a bowl with a wooden spoon.
Grease with a little oil a bowl and add the dough (the dough is very soft so you can not move it using your hands):cover the bowl with plastic wrap, put on plastic film a kitchen towel and let rise for three hours .
The best thing would be to leave the dough to rise at a temperature of 24-25 degrees; in this way I 1) turn the oven to the lowest temperature (about 25 degrees) for at least an hour, 2) I turn it off, 3) put in the oven the bowl containing the dough 4) close the oven.
After this period of rising the dough is increased by almost double.
Boil the potatoes in salted water and let it cool.
Mash with a potato masher and add it to yeast mixture: mix well.
Let them the dough rest for an hour (always covering the pan with plastic wrap and towel in the oven at 25 degrees). After this period, prepare a baking dish (about 24 cm in diameter) lined with parchment paper, pour in the center the dough and, with your fingertips greased with oil, roll out the dough extending it to the edges
Add the olives and rosemary on the focaccia surface. Bake at 200 degrees for about 20 minutes
