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Spring has arrived and with it has brought a breath of fresh air. Some jobs have returned to claim our attention and between one sowing and another we try to enjoy the increasingly longer days. FOCACCIA WITH MOTHER YEAST 600 g of flour 450 g of water 120 g of mother yeast 20 g of oil 12 g of salt Procedure: (Similar to that of bread • Bread in the Wood Stove Recipe Ar... ) 1. Refresh the mother yeast. To have it ready in the morning, the night before I dissolve 30 g of yeast in 30 g of water and then add 60 g of flour. I leave it all night at room temperature. In the morning it will be ready to be used. 2. Dissolve the yeast in the water (keep 20 g aside to dissolve the salt) and then add all the flour. Mix until the flour is completely absorbed. Leave to rest for 45 minutes. 3. Dissolve the salt in the 20 g of water and add to the dough. Squeeze the dough well to let the water and salt penetrate. Let it rest for 20 minutes. Finally add the oil. 4. Knead by banging on the table for 5-10 minutes. Form a ball and place in an oiled bowl. 5. Rest for 1 hour 6. Make three reinforcement folds 7. Rest for 1 hour 8. Make three reinforcement folds 9. Rest for 1 hour 10. Make three reinforcement folds 11. Place the dough in an oiled pan and roll it out. Let it double for another two/three hours or so. 12. Stuff as you prefer (in the video I used onion, olives and rosemary), add a little coarse salt on the surface and bake at 200 g for 20/30 minutes. How you can support us in creating content: Subscribe to the channel: / @lastradanelbosco A coffee on Ko-fi: https://ko-fi.com/lastradanelbosco Subscribe to the channel: https://www.youtube.com/@LaStradanelb... Follow us also on Instagram: / lastrada_nelbosco Useful links: Stone grinder: https://amzn.to/3CViw4X and https://amzn.to/3VMIe4h Cast iron pan set: https://amzn.to/3CSN1J5 Leavening basket: https://amzn.to/3TeSPU5 Cast iron maintenance oil: https://amzn.to/3yZsgdE