Hangover spice flatbread

Una nuova ricetta ideata e realizzata dalla nostra Product Developer Sofia Tertzakian, di cui vi abbiamo raccontato l’affascinante percorso da medico a chef in questa intervista.

For us, focaccia should always be on the menu, in any season and for any occasion. And we must not be the only ones who think this way: going around Italy we find it for breakfast in Liguria, for lunch in Tuscany, for snacks in the Marche, and then for aperitifs almost everywhere!

Nella nostra versione troverai qualche ingrediente che magari non ti aspettavi. No, non è il miele, che serve per risvegliare e rendere più veloce il lavoro del lievito, ma le spezie del nostro Remedium n. 4 – Hangover. Curcuma, zenzero e pepe le daranno un po’ di piccantezza, ma ci sono arancia dolce, camomilla e finocchio a riportare l’equilibrio verso un gusto più delicato. Poi ci pensano limone, menta e citronella a conferire un sapore fresco e leggermente citrico. 

Questa ricetta è perfetta per il periodo delle feste natalizie, o in ogni occasione in cui si beve in compagnia. Consigliamo la nostra focaccia sia per prevenire un possibile hangover, così da non bere a stomaco vuoto, sia quando l’hangover ormai è conclamato e serve un rimedio, in questo caso croccante e gustoso, ancor meglio se abbinato a una tisana, che sia calda o fredda!   

Ingredients

• 100 g of sourdough
• 500 g flour (we use a mix of whole wheat and type 1 flour)
• 15 g of salt
• 4 tablespoons of olive oil
• 375 g water (infused with Hangover)
• 20 g of honey
• 1 o 2 bustine di Remedium n. 4 – Hangover 

Proceedings

1. Let’s put our hands together: before you start the process remember to feed the sourdough starter, it must be strong and full of bubbles!
2. Infuse 375 grams of water with 1 sachet of Hangover. (If you want a stronger flavor we recommend using 2)
3. Combine the sourdough, water, honey and flour in a large bowl. Mix vigorously and knead by hand. Then cover and let stand for 30 minutes. Then add 10 grams of salt and, with wet hands, stretch the dough well by stretching and folding it over on itself several times. Let it rest for another 30 minutes.
4. Repeat the kneading operation for at least 2 more times. Each time letting it rest for 30 minutes.
5. Cover the bowl and let rise for 2-3 hours, until the volume increases by 50 percent (time may vary depending on room temperature).
6. Add 2 tablespoons of olive oil and roll out the dough evenly. Cover and let stand for another 3 to 6 hours at room temperature or 12 hours in the refrigerator; the texture should remain soft and fluffy.
7. Preheat the oven to 220°C.
8. Using your fingers, roll out the dough and make holes in the surface. Drizzle with oil and sprinkle with a mix of salt and Hangover herbal tea.
9. Bake for 25-30 minutes until crisp and golden brown. Remove from the oven and wait until it reaches the ideal temperature.