Soft Focaccia

/5

PRESENTATION

Focaccia: a perfect snack! Fragrant, warm, freshly baked, with the unmistakable scent of home and authenticity!

INGREDIENTS

For a 10in (26 cm) baking tray
Flour 00 1.1 lbs (500 g)
Water 1 ⅓ cup (300 g) - at room temperature
Extra virgin olive oil 1 ½ tbsp (20 g)
Fine salt 1 tsp (5 g)
Fresh brewer's yeast 1 tsp (4 g)
for the seasoning
Salt to taste
Rosemary to taste
Extra virgin olive oil 2 ½ tbsp (30 g)
Water 1 tbsp (15 g)
to grease worktop, baking tray and dough
Extra virgin olive oil to taste
Preparation

How to prepare Soft Focaccia

To prepare soft focaccia, first pour crumbled yeast into the water 1 and stir until completely dissolved 2. Pour flour into the bowl of the stand mixer with a hook attachment 3.

Add the water and yeast mixture 4 and start kneading at low speed. Add the salt 5 and finally drizzle with oil 6.

When the dough is smooth and homogeneous, stop the mixer. It will take about 10 minutes 7. Grease the worktop 8 with a drizzle of oil, then place the dough onto it 9.

Work it with your hands 10 just long enough to form a ball 11. Then transfer it to a bowl and cover plastic wrap 12.

Leave to rise for 2 hours at room temperature. Once risen, remove the leavened dough 13 and carefully grease a 2-inch deep, 10-inch diameter baking pan with oil 14. Place the dough in the center and spread it evenly over the width of the pan

Cover with plastic wrap 16 and leave to rise for 1 hour in the oven with the light on at a temperature between 77°-82° F. Meanwhile, prepare a mixture of water and oil 17 18.

After the leavening time has elapsed, take the dough and press the surface with your fingertips to create the typical holes of the focaccia 19, then spread the water and oil mixture 20 and salt flakes 21 on top.

Add rosemary leaves 22 and bake in a preheated, ventilated oven at 390° F for 40 minutes. Once cooked, remove your soft focaccia from the oven 23, let it cool down and remove it from the pan, then serve it warm 24!

Storage

Soft focaccia can be stored for 1-2 days in a paper bag. It can be frozen once baked and cooled and then defrosted and heated as needed.

Tips

Once baked, you can cut it in half and stuff it with whatever you like. For example, try stuffing it with cheese while it is still hot so that the cheese melts and then add prosciutto or ham!