ItaliancookingTIPS!
This Focaccia is so easy because it is made with a “wet” dough (with about 15% more water) which requires less time to rise.On the other hand, it is very elastic and stretches with greater difficulty, for this you will have to have a little patience in points 7!
Focaccia is a “pizza bianca” (white pizza) without seasoning, or rather, seasoned only with oil, salt and rosemary. We Italians use it as bread and we have many variations: the tall and soft from Genoa or the Schiacciata (thin and crunchy) that you find in Tuscany.
This is probably the simplest and fastest way to cook a super focaccia. It does not require a long leavening and is made with a "wet" dough, with a high percentage of water. The only precaution: having excellent flour available
The "wet" dough is made by adding flour to water while it is more usually to add the liquid ingredient to the solid one. In this way we obtain a "gummy" compound that does not need much time to rise First, you need 2 bowls. In one pour all the water and add yeast and sugar. Leave the yeast to dissolve, mixing well with your fingers, then add oil. In the other bowl, combine the two flours and salt to have a unique mix. Begin to dissolve the mix of flours in the liquid little by little, always mixing very well with your fingers. I usually add all the flour in 5 or 6 times until a sticky, soft and lumpy dough is obtained. Do not worry: it becomes smooth during rest. Transfer the dough to the work surface and continue kneading for no less than 10 minutes. Use mainly the palm of the hand, pressing the dough and then turning it over on itself. If the dough sticks to the work surface, add (a little) flour. Pay close attention to this step: work slowly but energetically because your gestures will favor the creation of the glutinic mesh that makes the dough perfect. Leave the dough to rest for 30 minutes in the bowl, covered with a towel Then move the dough, which has already grown a little, on the work surface and press it slightly (this step is called "deflating" and is used to remove excess air). In front of you, you have a coarse pizza: take the part on the right and fold it towards the center. Do the same with the left, then with the top and finally with the bottom: in other words fold the dough on itself in 4 points as if it were a handkerchief (this step is called "folding" and it serves to give strength to the dough). Pour a few drops of oil into the bowl and spread it so that the dough does not stick. Put the dough back into the bowl by turning it over so that the creases are on the bottom Turn on the oven to the minimum. After 2 minutes turn off but leave the light on. Cover the bowl with the towel and it to rest, in the light warmth of the oven, for at least 2 hours. After the time, remove the bowl from the oven: the dough should be almost doubled. Turn on the oven again and bring it to 200° / 390F Grease the pan in which you will cook the pizza with a drizzle of oil (also cover it with parchment paper, if you want) and start rolling out the dough gently, using your fingertips. At first it will seem that it does not stretch, but after a while the dough begins to lose elasticity and becomes more malleable. Spread the dough very well on the baking tray taking care that there are no "ups and downs": the surface must be all on the same level. Punch the focaccia with your fingertips and put a few leaves of rosemary in each hole. Complete with a generous pass of oil and bake Cook for about 20 minutes, then for other 10 minutes with the oven door ajar so that the steam comes out and the crust forms A great way to check the cooking is to lift the bottom of the focaccia with a knife to check the color: it must be a nice brown "bread", neither too pale nor so dark as to be burnt Leave the focaccia to rest and (only when it is lukewarm) scatter a few grains of sea salt on the surface Making focaccia is simple, but it requires experience: like walking, you have to fall many times before learning. You can find hundreds of different focaccia recipes but, when you have found yours, you will never abandon it.
When cooking focaccia, details matters. Flour, for example, is essential. In this recipe I use a mix of wholemeal flour (which gives flavor) and flour “#1” (which gives consistency because it is less refined than the "00" flour for cakes) produced by www.mulinospadoni.it, in Romagna near Ravenna, which has been producing excellent flour for 100 years and exports to many countries
The simplest focaccia
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ItaliancookingTIPS!
Salt yes? Salt no? The choice is yours: you can only put salt in the dough.Or add a few grains of sea salt on the surface (only when it is warm, otherwise it melts) for an extra salty touch.
Or you can completely avoid putting it, obtaining a focaccia “sciapa ” (unsalted) which is perfect to accompany salami and ham, which are very tasty
ItaliancookingTIPS!
Flour is the most important ingredient.
I prefer the www.mulinospadoni.it who produces flours from 100 years in Romagna, near the city of Ravenna, and esport its product in Europe and US
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