What an incredible recipe invented my mum!!
She usually used to ask me how to make focaccia, but this time – after having tasted hers (born from a culinary flair) – I immediately begged her to retrace recipe steps and doses.
Luckily, we did it, so this is the result of my home baked focaccia: sublime!
MAKES 36X34 CM FOCACCIA
READY IN 15 h (night leavening)
INGREDIENTS:
9 oz “00” flou
9 oz “0” flour
1/2 oz brewer’s yeast, dry
1 teaspoon honey
1 + 1/4 cups lukewarm water
3 pinches salt
3 tablespoons extra virgin olive oil
½ glass lukewarm water and oil + 1 pinch salt
Coarse salt to taste
Water and oil to taste
STEP 1: MAKE THE DOUGH
Place in a bowl: the two type of flour, the yeast dissolved into 1 tbs water, honey, lukewarm water, salt and oil. Knead (by hand or using a fork).
You’ll get a rather sticky dough.
Cover the bowl with plastic wrap and place it into the fridge overnight.
STEP 2: ROLL THE DOUGH
The next morning, take the dough out of the fridge and stand at room temperature for 1 hour.
Place oil in the tray and pour the dough over it and rolling it out by hand.
If while you’re rolling out the dough it tends to come back, don’t worry: let it rest for a few minutes, then roll it out again, you’ll be able to pull it all over the surface of the tray.
Let it rest for ab. 30 minutes.
STEP 3: MAKE THE DELICIOUS HOLES
Now sink your fingertips into the focaccia to form cavities, pour over the mix of water – oil – salt and sprinkle with coarse salt.
Let it rest for ab. 30 minutes.
STEP 4: COOK
Bake the focaccia in preheated oven at 250 ° C for about 30 minutes (it must brown on the top).
Once taken out of the oven, brush it again with the mix of water and oil.
#getBready & enjoy your meal
Share on:
