There flat bread is one of the most classic Italian leavened products, made with a few simple ingredients and perfect for any occasion: smooth or stuffed with snack as to lunch, in squares at the time ofaperitif. This is the recipe for making one white focaccia as good as that of the baker: soft and fragrant and with a crunchy surface.
Ingrediants
- 300 g of W300 flour
- 100 g of re-milled semolina
- 220 g of water (plus brine)
- 10 g of brewer’s yeast
- 30 g of extra virgin olive oil
- 30 g of butter
- 12 g of salt (plus brine)
There flat bread it is a very good leavened product, which can be easily made at home because it is prepared with few ingredients: flour, water and yeast. Due to its versatile nature it can be tasted as well as snack or snack – it is irresistible right out of the oven – or stuff it with vegetables, meats and cheeses and turn it into a single dish satiating and greedy.
There recipe that we propose is simple, it is a basic dough for which two precautions are essentially necessary: the right flour and an adequate leavening time. We have chosen a mix between wheat flour, of type W300 that is one strong flour with high protein content, and flour of semolina from durum wheat. The strength of the flour indicates its ability to develop gluten during the mixing phase and to retain liquids while remaining well hydrated. A strong flour, therefore, is much more suitable for leavening which, to obtain an excellent result, must be at least a couple of hours.
Real and true street food Italian, focaccia is prepared practically throughout the country. Among the many of a regional nature, we remember to fügassa Genoese, Focaccia from Bari or Tuscan Schiacciata.
OTHER TASTY RECIPES: Easy focaccia with potatoes and rosemary, Focaccia without dough, Focaccia alorigano, Stuffed focaccia
How to prepare: Focaccia
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
30 min
- Rising time
-
2h
- Portions
-
4 – 6
How to prepare: Focaccia
To make the focaccia, start collecting the flour, semolina, salt and fresh brewer’s yeast dissolved in the water in the mixer bowl. Knead with the k hook so that the powders completely absorb the liquid. When the dough comes off the walls, add the oil and the soft butter, continuing to knead until they are perfectly incorporated. (You can add just oil if you prefer, but the vegetable fat-only dough will stay slightly drier in cooking.)
Cover the dough and let it rise for about an hour, or at least until doubled. After the necessary time, resume the dough and roll it out on a sheet of baking paper sprinkled with brushed oil. Transfer it to the pan (ours had a size of 30×40 centimeters, for a dough of about 700g).
With your fingertips, apply a little pressure on the surface of the dough in order to create the characteristic “holes”. Grease generously with extra virgin olive oil, cover with cling film and let rise again until doubled. Then wet the focaccia with a brine prepared with a small glass of warm water and two pinches of salt.
Transfer the pan to the preheated oven at 220 ° – 230 ° and cook for about 20 minutes or in any case until the surface is golden. For a crispier focaccia at the base, transfer it from the baking sheet with parchment paper to the grill of the same for the last 5 minutes. You can also check the cooking status of the base by lifting with a fork. Remove the focaccia from the oven and serve it immediately.
.
