Focaccia is a type of fluffy, Italian bread with a characteristic flavor and crispy crust. This bake has gained international fame due to its simplicity, ease of preparation, and taste.
Ingredients
- Italian type 00 flour – 500 g
- Water – 300 ml
- Olive oil – 35 g
- Fresh yeast – 15 g
- Salt – 16 g
- Sugar – 5 g
- Sea salt – 3 g
Preparation
Step 1: Activate the Yeast In a large bowl, pour water – it should be warm, but not hot – add sugar and yeast and stir with a fork. Leave for a few minutes to allow the yeast to start working.
Step 2: Combine the Ingredients To the bowl with yeast, add flour and salt, then start kneading the dough.
Step 3: Add Olive Oil When the kneaded dough becomes relatively smooth, add 16 g of olive oil and knead again. The whole process should take about 15 minutes. The dough should be elastic.
Step 4: Let the Dough Rest Cover the bowl with plastic wrap and then set it aside in a warm place for 1.5 hours to rise. The dough should double in volume.
Step 5: Prepare the Baking Sheet Grease the baking sheet thoroughly with olive oil to prevent the focaccia from sticking. Leave about 10 ml of olive oil for finishing the focaccia.
Step 6: Transfer the Dough Transfer the contents of the bowl to the baking sheet and spread it over the entire surface of the dish.
Step 7: Drizzle the Dough with Oil Drizzle the dough with olive oil, then make gentle indentations with your fingers to incorporate a bit of air into it. Bubbles may form in the dough, which should not be pierced.
Step 8: Sprinkle the Dough with Salt Sprinkle the dough with sea salt.
Step 9: Let the Dough Rise Cover the dough with a cloth and let it rise for about 30 minutes.
Step 10: Bake the Focaccia Place the risen dough in the oven. Bake for 20-22 minutes. The crust should become golden and crispy.
Step 11: Cool the Focaccia After removing from the oven, set the focaccia aside to cool. The dough should be warm, but not hot.
Step 12: Serve the Focaccia Slice the warm bread and serve with a drizzle of olive oil or other favorite toppings.
