Focaccia
Focaccia is a flat Italian bread, usually flavoured with olive oil, salt and sometimes herbs such as rosemary. It is similar to a pizza dough but generally thicker and softer. Focaccia can be topped with all sorts of ingredients, such as olives, tomatoes, garlic or even onions. It is often served alongside a meal or used to make sandwiches.It is a speciality of the Liguria region in Italy, but you will find variations of it in different parts of the country.
Ingrédients
- 500 g flour
- 400 ml water
- 6 g yeast
- 1 tbsp sugar
- 2 tsp salt
- olive oil
Instructions
- Activate the yeast in the 400ml of water with a tablespoon of sugar.
- Then add the water and yeast to the flour.
- Mix with a wooden spoon or a spatula.
- Once the water has been fully absorbed, add 2 tbsp of olive oil and 2 tsp of salt.
- Mix roughly, there is no need to knead.
- Cover with cling film and leave to rest for 30 minutes.
- Take one of the four sides of the dough, fold it over and tuck it into the middle; do this about ten times. This develops the gluten network.Developing the gluten network means working the dough (by kneading it or mixing it) so the wheat proteins, gliadin and glutenin, can link up and form an elastic, stretchy structure.
- Then lift the dough from the middle and slap it against the bottom of the bowl about ten times.
- Cover with cling film and leave to rest for 30 minutes.
- Repeat the same movements once more.
- Grease your tray with olive oil.
- Lay the dough on the tray and stretch it out.
- Drizzle the top generously with olive oil.
- Cover with cling film and leave to rest for 30 minutes.
- Push your fingers into the dough to make dimples.
- Drizzle with olive oil again.
- Sprinkle with coarse salt.
- Bake for 25 minutes at 230°C.
Notes
Worth trying: a 1:1 ratio of flour to water (500g of each).