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FOCACCIA SEMI-INTEGRAL

I apologize now for the photos but I can take pictures at night but this is a tragedy focaccia half-whole I liked it so much that I wanted to talk. I had the whole wheat and I wanted to use us a cake but I was afraid it was too bitter for using only this, so I used half flour, mixing it with 00 and I must say that was special! I've stuffed with ham and robiola and in all honesty we immediately devoured 

Focaccia robiola and semi-full with ham


00 300 g flour 150 g whole wheat flour ½ sachet
master baker's yeast
300
water 1 teaspoon sugar 1 tablespoon extra


rosemary 2 teaspoons salt Put all the

ingredients in the bowl and just mix operated the program (my last 45 minutes). Let the drum once an hour so the dough to make it grow a bit and then roll it out on a well-oiled plate with his fingertips, taking care not crush the bubbles that form with some oil of rosemary salt. Allow it to yet another half hour in the plate in a warm place and then cook at 200 degrees for 30 minutes. Stuffed with what best suits you took me of robiola and slices of ham, perfect for me: -0