Focaccia bread with whole grain buckwheat flour
500g Bartolini whole grain buckwheat flour
500 g durum wheat semolina flour
2 teaspoons dried yeast
500 ml water
A pinch of salt
For the surface:
50 ml water
50 ml Bartolini extra virgin olive oil
Mix the two flours with the yeast, then pour water and stir in a large bowl.
Add salt and stir again until you obtain a smooth and elastic dough, without lumps.
Let it raise for about an hour in a damp and hot room.
Place the dough in loaf pans with a drizzle of olive oil and on the surface add a mixture of olive oil, water and grains of rock salt.
Bake at 180°C for about 20-25 minutes.