Focaccia

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Focaccia ingredients

Flour 960 grams
Sugar 30 grams
Salt 20 grams
Yeast 10 grams
Water 600 ml
Olive oil 3 tablespoons
Olives 100 grams

Main Ingredients Yeast Dough
Serving 4 servings
World CuisineItalian Cuisine

Inventory:

Dough bowl, Yeast bowl, Silicone brush, Towel, Baking tray, Oven

Making focaccia:

Step 1: prepare the dough.

Like any focaccia bread is made on the so-called dough. We heat the water, it should not be hot, try it by hand, pleasant warmth should be felt. Pour water into a bowl and dissolve sugar and 10-15 grams of salt in it. We dilute the yeast in this solution, easily stirring with a spoon, and set aside them to ferment for 15 minutes. Quality dough should bubble up during this time.

Step 2: knead the dough.

Pour 3/4 flour into a large bowl for kneading dough, set aside the remaining flour for shaping. In the middle of the flour we make a recess into which we pour our dough and knead the dough. Kneading should start from the middle to the edges. The dough must be well kneaded. Not to knead, namely to knead, these are different concepts. In the first case, we knead the air from the dough to get a dense consistency, and in the second, on the contrary, we knead it to make the dough lush. We make fist movements vertically, to the bottom of the bowl, before the end of the batch, add 2 tablespoons of olive oil to the dough and continue to knead. The dough should be softer than for pies, but denser than for muffins. Kneading the dough well, cover the bowl with a towel and set in a warm place for 1-1.5 hours.

Step 3: form the cakes.

When the dough is well suited, but for this it should triplebegin to shape our focaccia. We spread the dough on the surface sprinkled with flour and form a cake 2-3 cm thick. We grease the baking sheet with olive oil and shift our flat cake. Fingers spread the cake in the form of a baking sheet, making it about 1-1.5 centimeters thick. Using a silicone brush, grease the dough on top with olive oil and sprinkle with salt. Set the baking sheet for 20 minutes so that our bread comes up.

Step 4: bake focaccia bread.

Turn on the oven and heat it to 250 degrees. While the oven is heating up and the focaccia is coming up, let’s take care of the olives. You need to take olives without stones, cut them into halves and arrange them on the surface of the tortillas, slightly pressing them into the dough. When the oven warms up, send our bread to it for 20-35 minutes, until our focaccia bread is golden brown on top.

Step 5: serve to the table.

We take out the finished focaccia from the oven and immediately cover it with a damp towel to make the crust soft. Such bread is served warm or hot with vegetables, cheese and wine. Traditionally, Italian herbs are added to such bread - oregano, basil, and also, if desired, garlic. Add them 5 minutes before being cooked. This seasoned bread is most often served with meat dishes. Enjoy your meal!

Recipe Tips:

- - if you want the focaccia to turn out more magnificent instead of water, take milk for dough, and add salt not in dough, but in flour before kneading.

- - The traditional focaccia is made without any additives, the composition includes only three components: water, flour and yeast. But in different regions of Italy the recipe is changing, and olives, tomatoes, cheese, herbs, onions, olives and many more different additives are added to such bread.