Focaccia is undoubtedly the queen of all Italian leavened snacks , soft and fragrant, and it’s amazing how such a tasty result can be obtained using a few simple ingredients.
Ingredients
- Flour 0 (strength 350 W) 500 g
- Water (room temperature) 340 g
- Fresh brewer’s yeast 7 g
- Extra virgin olive oil 25 g
- Salt up to 10 g
Instructions
- Pour the flour into a bowl, add the crumbled fresh yeast and water at room temperature, a little at a time as you start mixing the ingredients,so that the flour gradually absorbs the water evenly.
- Once you’ve run out of water and the dough has taken on body, transfer it to the counter.Knead vigorously, with the back of your hands, as when you make fresh pasta,pull the dough well with the back of your hand and bring it back towards you with sharp movements. Remember to rotate the loaf by 90° each time before proceeding to roll it out again on the surface.
- Once it will be more homogeneous, you can start pouring the oil a little at a time, 3-4 times will be enough.Let it absorb well by always kneading on the work surface.
- When the dough has completely absorbed the oil, it’s time to add the salt, all at once. Roll out the dough a little and pour the salt on the surface, then knead very well so that it is fully incorporated and absorbed: it will take a few seconds to process.
- Cover the dough with a bowl and let it rest for 15 minutes. It is important to wait for this time, because in moments of rest the dough develops its gluten network.After the resting time, give some “slap&fold” folds, i.e. lift the dough with both hands and slam it on the work surface, then proceed by turning 180° and repeat the operation by lifting and slamming at least 2-3 times. These folds must be done at least a couple of times, 15 minutes apart. In the 15 minutes you will let your dough rest, always covered with the bowl. Interval rests and folds will give structure and strength to your dough.
- Once the rounds of folds are finished, transfer the dough into a bowl greased with olive oil, seal well with plastic wrap and let it rise at room temperature (between 26-28°), for about 3 hours: it should triple in volume.
- After the leavening time, oil a 25×38 cm pan, pour the mixture and spread it with your hands, either gently spreading it towards the edges, or pressing with your fingertips to spread it over the entire surface.If the dough shrinks, no problem: cover and let it rest for about 5 minutes, then you can roll out the dough again by gently spreading it into the pan.
- Let the focaccia rise again covered with plastic wrap (or with a damp cloth) for 1 hour. After the rising time, pour the 60 g of oil on the focaccia and sink your fingers to form the typical holes.Salt the surface with Maldon salt and cook for about 30 minutes at 200° in a preheated static oven very well.
- You can place it on the lowest shelf of the oven. Bake the focaccia serve it hot!
