Ingredients
Flour type 0
400 gr
waterfall
300 ml
Extra virgin olive oil
15 gr
Fresh brewer’s yeast
10 gr
Salt
6 gr
Zucker
1 teaspoon
in conclusion
Extra virgin olive oil
taste good
Flaked salt
taste good
Oregano
taste good
Focaccia is a soft, savory sourdough product with a crispy crust, a specialty that cannot be missed in bakeries across Italy. It can be enjoyed piping hot and freshly baked, eaten alone or stuffed with sausages, cheese and vegetables.
It is prepared with a very simple dough consisting of flour, water, extra virgin olive oil and brewer’s yeast. After rising, it is spread out on a baking sheet, seasoned with oil and salt flakes and then baked in the oven.
The result is a soft, fragrant focaccia with a pleasant piquant taste thanks to the salt flakes that melt during cooking, forming a shiny and tasty crust. What distinguishes focaccia from a pan pizza is the second fermentation process: This takes place directly in the pan to enable fairly even development in height. To obtain a honeycomb-shaped and very soft product, the mixture must be highly hydrated and contain at least 70% water in relation to the amount of powder.
The ingredients are easy to find and, due to the very soft consistency, can be easily assembled in a bowl with a wooden spoon. What requires absolute attention to ensure perfect success and correct development of the gluten network are the short and long waiting times, which are explained step by step in our recipe: During rest periods, the dough relaxes, binds and becomes stringy. To finish, we chose a pinch of oregano, but you can also replace this with rosemary or a mixture of aromatic herbs.
There are numerous regional variations of focaccia: In addition to the classic Genoese version, there is the one with onions, the Messina version, the Barese version with Recco cheese; In addition, it is also possible to prepare it with other flours such as wholemeal, spelled or semolina, for a more rustic, authentic and equally special result. Excellent for pure enjoyment, as a snack or snack, you can also serve it as an aperitif or instead of bread. Once filled, it is the takeaway par excellence, ideal for a picnic or a trip to the sea.
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