Alpine Focaccia

Soft and tasty scones, great for a snack after a hike in the mountains or a snack in the armchair. 

See also:Mini Linzer From Austria

Ingredients for 10 scones:

• Whole wheat flour 300g
• Flour type 0 200g
• Warm water 250g + 30g for garnish
• Sourdough 70g (or 25g brewer's yeast)
• Olive oil 15g + 10g for garnish
• Salt 5g
• Coarse salt 1 handful
• Speck 100g
• White onions 2
• Walnuts 70g
• Rosemary 1 sprig

Procedure:

We start by putting in a bowl, 250g of warm water and dissolve 70g of sourdough dough. Combine and sift the two flours and add them to the yeast mixture, a little at a time, mixing with your hands. Move to a work surface and continue to work for at least 10 minutes, adding the salt and the olive oil until the mixture is smooth and elastic.

Let the dough rest for at least 4 hours, covered with a damp cloth in a warm place, between 20 and 25°C.

In the meantime, cut the onion and speck into mirepoix (fine cubes), chop the walnuts and combine everything in a bowl, we will add it to the dough before forming the scones.

After the resting time, take the dough, roll it out and add the selection of ingredients previously prepared, agglomerate everything and create balls of dough of about 50g.

Wetting the index and middle fingers with olive oil, make 4 grooves (fingerprints) in each ball and place them on a baking sheet.

Leave to rest for another hour, covered with a damp cloth.

Chop the rosemary and sprinkle the scones, bake at 190 degrees for 14/18 minutes in a static mode in a hot oven.

See also: Okonomiyaki From Japan