Focaccia Italiana

Name: Focaccia Italiana
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500 gr (17 oz) white flour; 20 ml (0.7 oz) EVO; 400 ml of cold water; 500 gr (17 oz) white flour; 7 gr (0.25 oz) of dry yeast; 10 g (0.35 oz) of salt

Rated 5.0 stars by 1 users

Servings

4 people

Prep Time

3 hours

Cook Time

30 minutes

The NoPineappleOnPizza version is the inimitable focaccia!

This fragrant leavened product will fill your home with its pleasant and inviting scent. Even children love to bring a piece of it wrapped in greaseproof paper to make the early morning snack. Adults, on the other hand, prefer it as an energy replenisher. She becomes the greatest friend of those who sips a cold drink at the end of work during an aperitif with colleagues, loved ones, or your partner.

The focaccia has always accompanied the phases of our life, making it better and better thanks to its simplicity!

Ingredients

500 gr (17 oz) white flour
20 ml (0.7 oz) EVO
400 ml of cold water
500 gr (17 oz) white flour
7 gr (0.25 oz) of dry yeast
10 g (0.35 oz) of salt

Directions

In a large bowl, put all the flour.
In the center, pour half the water and crumble the brewer's yeast. Mix everything using a fork (or spoon).
Also add the rest of the water and the oil and mix.
Finally, add the salt and mix. The mixture will be very soft and sticky. This is normal. The pizza dough is ready, and you haven't even got your hands dirty! Cover the bowl with a cloth and let the dough rest for 15 minutes.
Lightly flour the pastry board and start making folds: this step is essential because it allows the dough to incorporate air and form the famous bubbles on the surface.
Turn the dough over on the pastry board and spread it slightly with the fingertips to form a small rectangle.
Fold the rectangle into 3 parts (aka "wallet fold procedure"), bringing one side towards the center and then the other. For this, we recommend using our Pro Dough Spatula.
Finally, fold it in half and return it to the bowl, and cover.
Repeat the folds 2 more times, always 15/20 minutes apart.After this operation, grease the bowl with a thin layer of oil and lay the dough inside. Cover with cling film and place aside for 3 hours at room temperature.
Atfer having rested, the dough should have at least double in size. You must have seen all those wonderful bubbles on the surface !!
Sprinkle the pastry board with the flour you used to make the dough and turn over the pizza dough. With your hands dirty with flour, form a rectangle using your fingertips. The dough should be spread first on the flour and then in the pan.
Grease the pan with oil and transfer the dough into it. Gently spread the dough over the entire pizza pan. You can leave the edges low, so much will rise of the
Now cover the pan with a clean cloth and let it rise for 2/3 hours, directly in the pan.
Turn on the static oven at 250 ° C (480 °F)
Season the Focaccia with a drizzle of EVO and sea salt.
Bake in the static oven at 250 °C (480 °F) for 10 minutes on the lower shelf of the oven. Then lower the temperature to 230 °C (446 °F), move the pan to the central shelf and continue cooking for another 20 minutes, or till the crust is gold.
Take out the oven, cut it into rectacular shape, using our Pizza Cutter.
Your Italian Focaccia is ready!
Buon appetito!

Focaccia Italiana