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Sauerteig-Focaccia
5.0 3 ratings
Prep. 10 min
Total 31 h
900 g
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Ingredients

Herstellung des Sauerteigs
  • Anstellgut (Sauerteig Starter)
    50 g
  • Halbweissmehl
    50 g
  • Wasser
    50 g
Autolyse
  • Halbweissmehl
    500 g
  • Wasser
    450 g
Focaccia-Teig
  • Olivenöl
    20 g
  • Trockenhefe (optional)
    3 Prisen
  • Salz
    12 g
Backen
  • Olivenöl
    1 EL
  • Fleur de Sel zum Bestreuen
    grobkörniges Salz, zum Bestreuen

Difficulty

advanced

Nutrition per 100 g

Sodium 524 mg
Protein 6 g
Calories 1021 kJ / 244 kcal
Fat 5 g
Fibre 8 g
Saturated Fat 1 g
Carbohydrates 47 g

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