Molino Gatti’s Flour N°8 Tipo 0: Perfect for Artisan Bakes

Introduction to Molino Gatti Flour N°8 Tipo 0

Molino Gatti, a family-run business in Umbria, Italy, has been producing top-quality flours since the 1960s. Among their finest products is the Flour N°8 Tipo 0, a soft wheat flour known for its versatility and performance in various baking applications. The flour is milled to perfection, offering a medium gluten content that strikes a balance between elasticity and strength, making it ideal for crafting traditional Italian breads, pizzas, and even pastries​.

Why Choose Flour N°8 Tipo 0?

Flour N°8 Tipo 0 is not just any all-purpose flour—it’s specially crafted to bring out the best in high-hydration doughs, such as focaccia and ciabatta, while being versatile enough to use in pastry and pizza-making. This is thanks to its 11% protein content, which allows for a stable yet elastic dough. Here are some key features of this flour:

• High Water Absorption: Essential for soft and airy breads like ciabatta and focaccia.
• Fine Texture: Its fine milling creates a smoother dough that’s easier to handle.
• Balanced Gluten: Provides the right amount of stretch for a wide variety of baking needs​.

The Perfect Recipe: Traditional Italian Focaccia

Focaccia is a classic Italian bread known for its fluffy texture and rich olive oil flavor, making it a great way to showcase the versatility of Flour N°8 Tipo 0. Below is an easy-to-follow recipe that highlights the flour's ability to create a well-risen, beautifully crusted bread.

Ingredients:

• 4 cups Molino Gatti Farina N°8 Tipo 0
• 1 ¼ cups lukewarm water
• 2 ¼ tsp active dry yeast (1 packet)
• 2 tsp salt
• ¼ cup extra virgin olive oil (divided)
• 1 tsp sugar
• Fresh rosemary and coarse sea salt for topping

Instructions:

1. Activate the yeast: In a small bowl, combine ½ cup of lukewarm water with the sugar and yeast. Let it sit for 5-10 minutes until the mixture is bubbly and frothy.

2.  

   Make the dough: In a large bowl, mix the flour and salt. Add the activated yeast mixture and remaining water (¾ cup) gradually, stirring as you go. Once combined, add 2 tablespoons of olive oil and mix until the dough begins to form a soft, sticky ball. If needed, knead the dough on a lightly floured surface for 5-7 minutes until smooth.
3. Let it rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
4. Shape the focaccia: Preheat the oven to 425°F (220°C). Grease a baking sheet or a 9x13-inch pan with 1 tablespoon of olive oil. Stretch the dough out to fit the pan, using your fingers to create dimples in the surface.
5. Add toppings: Drizzle the remaining olive oil over the dough, sprinkle with fresh rosemary, and top with coarse sea salt to taste.
6. Bake: Bake the focaccia in the preheated oven for 20-25 minutes until golden brown and crisp on the edges.
7. Serve: Allow it to cool slightly before slicing. Serve warm, either on its own or as a base for sandwiches.