John Myers
Ingredients for 2 servings:
- 500 g flour, type 405
- 300 g flour, type 550
- 20 g yeast
- 1 tsp, heaped salt
- 2 tsp sugar
- 500 ml water, lukewarm
- 1 bunch of dandelions
- olive oil
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Pancakes with dandelion, a recipe from Basilicata
Clean the dandelion leaves and cut them into strips about 1 cm thick. Place the strips in a bowl and cover with cool water. After about 10 minutes, pour them into a sieve and let them drain. Dissolve the yeast in the lukewarm water. In a large bowl, combine both flours, salt, sugar, and the drained dandelion leaves. Mix everything together by hand. Then, using a hand mixer, stir in the water-yeast mixture. Knead everything thoroughly, add the olive oil, and continue kneading until you have a nice, elastic dough. Sprinkle flour on the work surface and divide the dough in half or thirds. Shape into flatbreads and place them on baking sheets lined with parchment paper. Cover and let rise in a warm place for 30-45 minutes. Preheat the oven to 200°C (400°F) and bake the breads for about 30 minutes. Let cool, covered. After about 15 minutes of baking the focaccia, I swapped the baking sheets so the bottom one was on top. They get a nice, not-too-dark color and are nice and light. You can enjoy focaccia warm from the oven or cooled, plain or with butter.
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