Soft wholemeal focaccia with sprout mayonnaise, sprouts and radishes with mirin and olive powder
- Recipe by Marta Navarrini -
Ingredients for the focaccia
400g of wholemeal flour 280g of lukewarm water 100g sourdough 20g of evo oil 10g salt
Ingredients for the mayonnaise
100g soy beverage 50g moyashi sprouts 15g lemon juice 1 teaspoon mustard seeds 2g salt 160g corn oil (or sunflower oil)
Ingredients for sprouts and radishes with mirin
150g moyashi sprouts 100g radishes 50g pitted black olives 10g mirin 10g rice vinegar Salt Extra virgin olive oil
For the focaccia
1.Dissolve the sourdough starter in the water, stirring with a whisk.
2.Add all the flours and knead with the planetary mixer until the dough starts to pull away from the walls.
3.Add salt and oil and continue kneading until a smooth, elastic and homogeneous ball is obtained
4.Let rest about 30 minutes in planetary mixer and then make 3-4 reinforcing folds every 30-40 minutes.
5.Spread on a well-greased baking sheet and let rise about 1 hour more.
6.Pour a little evo oil on the surface and make holes with your hands.
7.Bake in a static oven at 200° for about 25 minutes.
For the sprout mayonnaise
8.Quickly pan-fry the sprouts and let them cool.
9.Combine the soy drink, sprouts, lemon juice, mustard and salt in a mug and blend for a few seconds.
10.Pour in the oil and let the mayonnaise whisk well.
11.Leave in the refrigerator at least 1 hour before using it.
For the sprouts and mirin radishes
12.Wash the radishes and cut them in half, keeping the green end and a small part of the tip.
13.Pan-fry the radishes and sprouts over high heat with a drizzle of evo oil and a pinch of salt and deglaze with the mirin and rice vinegar. Allow to cool.
14.Drain and wash the olives under water, chop them finely with a knife and pour them into a plate and put them in the oven at 120° until dry and crumbly.
To finish the dish
Cut a cube of warm flatbread, decorate with mayonnaise dots, the radishes and sprouts. Finish with finely crumbled black olives.