Focaccia
Presentation
Succulent, crunchy on the outside and soft on the inside: this is focaccia . To be eaten alone or stuffed with whatever you prefer, this fantastic Italian product is simply the height of gluttony. This method of preparation does not require a mixer but still allows you to obtain a focaccia that is light and fluffy like a cloud.
Ingredients:
- 300 grams of type 1 flour (at least 12 grams of protein per 100 grams)
- 240 grams of water (room temperature)
- 6 grams of fresh brewer's yeast (2 grams of dry yeast)
- 1 teaspoon of sugar
- 8 grams of salt
- 15 grams of olive oil
- olive oil to taste
- coarse salt
Preparation:
1 Combine the sugar and yeast with the water and mix well to dissolve completely. 2 Then pour the water and yeast into the flour and 3 mix with a spoon until the flour has been completely incorporated. Cover with a plate or cling film and wait 15 minutes.
4 Pour the salt on the dough and with wet hands squeeze it repeatedly until you can no longer feel the grains. Cover the dough and wait 15 minutes. 5 Add the olive oil and squeeze the dough as before to absorb the oil. Cover and wait 15 minutes. 6 Now make a series of 6 folds by taking one edge of the dough and pulling it to the opposite side of the bowl. Rotate the bowl 90° and repeat the operation 5 more times.
7 Once the first type of fold is finished, still with wet hands, take the dough with both hands, pull it up, spreading it slightly and place it back on the bowl, overlapping the upper edge with the lower one. Repeat the operation 5 more times, cover the dough and wait 40 minutes. Repeat the last 6 folds, cover and wait another 40 minutes. Repeat 6 more folds, 8 grease a non-stick pan with olive oil, 9 put the dough inside without touching it further, cover the pan with plastic wrap and wait 60 minutes or until the dough doubles in volume.
10 Pour the brine made up of equal parts water, olive oil and a pinch of salt and 11 tap the dough with your fingers. Turn on the convection oven at 200°C and when it's hot, put the focaccia in the oven about halfway up and cook for 30-40 minutes, 12 until it is uniformly golden. After taking it out of the oven, let it cool for a few minutes and enjoy your fantastic focaccia.
Advise
- When the focaccia is ready you can open it in half and fill it with whatever you prefer. Maybe you can stuff it with cheese and ham and put it back in the oven for a few minutes; served so hot in squares it is a real delight.
- This focaccia must 'sing' when you cut it.
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