Wholemeal pinsa with poolish, asparagus and prosciutto

Ingredients for 2-3 pancakes (or 1 focaccia)

Pre-dough (poolish)

• 100 g fine wholemeal wheat flour

• 100 g cold water (approx. 4 °C)

• 2 g fresh yeast

Main dough

• entire poolish

• 300 g fine wholemeal wheat flour

• 200 g cold water (3-4 °C)

• 50 g water (for the basin)

• 5 g honey

• 10 g salt

• 2 g fresh yeast

• 1 tbsp olive oil

For shaping & sprinkling

• Durum wheat semolina or wholemeal flour

• Olive oil, coarse salt, fresh herbs

Covering idea

• Tomato sauce

• White asparagus (blanched, approx. 8 minutes)

• Green asparagus (raw, cut into pieces)

• Mozzarella

• Rocket

• Prosciutto

• Optional: Gorgonzola, garlic or chili oil

Preparation:

1. Prepare the starter dough:

   Dissolve the yeast in the cold water, stir in the flour. Leave to stand at room temperature for 2-3 hours, then leave to mature in the fridge for approx. 15 hours.

2. Knead the main dough:

   Slowly knead the poolish with the flour, 200 g water, honey, yeast and salt for 8-10 minutes. Then work in the poolish water in sips. Finally, work in the olive oil. The dough should be soft, elastic and slightly sticky.

3. Dough rest:

   Place the dough in an oiled pan, brush with a little oil and leave to rest for approx. 60 minutes until it increases in volume by 40-50 %.

4. Cut off the dough pieces & allow to relax:

   Place the dough on a well-floured work surface (e.g. durum wheat semolina + wholemeal flour), cut off 2-3 dough pieces, work into rounds. Cover and leave to rest for a further 60 minutes.

5. Forms:

   Carefully shape the dough into oval flatbreads - thin and long for pinsa, thicker for focaccia - and brush with oil.

6. Baking:

   • Pinsa: Pre-bake on a baking stone or tray at 260 °C (top/bottom heat) for 6-8 minutes. Then leave to cool on a wire rack.

   • Focaccia: Start at 240 °C, lower to 230 °C and bake for approx. 20 minutes.

7. Document & finalize:

   Spread pre-baked pinsa with tomato sauce, top with asparagus and mozzarella, bake for 3-4 minutes at 250 °C. Garnish with rocket, prosciutto and, if desired, gorgonzola or aromatic oil.

Tip:

The pre-baked pinsa is easy to store: pack airtight in the fridge or freeze. To finish baking, simply top again and heat briefly.

Why you'll love this recipe

• 100 % Wholemeal, but light & airy

• Without sourdough - but still aromatic thanks to poolish

• Healthy & filling, but not heavy

• Spring topping meets crispy base

• Also delicious as focaccia or vegetarian

You can find more recipes & tips on my YouTube channel:

👉 hausmannkocht on YouTube