Breadsticks and focaccia with stone-ground wheat and corn

Breadsticks and focaccia with stone-ground wheat and corn

Ingredients

– 200 g of our cornmeal – I used the one ground for polenta
– 200 g type 0 soft wheat flour
– 400 g of our soft wheat flour milled on stone
– 15 g fresh yeast
– 10 g fine salt — I chose herb salt, ground with rosemary and sage
– half an espresso cup of olive oil
– 400 ml lukewarm water

Video recipe