Preparation
How to prepare focaccia
step 1
Collect the room temperature water together with the sugar in a large bowl and dissolve the yeast 1 completely.
step 2
Add the flour and mix lightly 2.
step 3
Finally add oil and salt 3.
Step 4
Stir with a wooden spoon until a more or less homogeneous mixture forms 4, then let the mixture rest for 30 minutes.
Step 5
Make 2 rounds of folds: Using lightly oiled hands, pinch the dough on the outside and fold toward the center. 5. Repeat after 30 minutes.
Step 6
Cover with cling film 6 and let rise in a protected place for about an hour and a half.
Step 7
Place the dough on a lightly floured work surface and fold it onto itself, closing all sides toward the center 7.
Step 8
Line a 30×26 cm baking tray with a sheet of baking paper and grease the bottom with your hands. Then place the dough (8) in the middle and let it rest for 15 minutes so that it can relax.
Step 9
Grease the surface of the dough and your hands, then roll the focaccia to the edge 8.
Step 10
Cover with cling film 9 and let rise in a protected place for about 40 minutes.
Step 11
Gather 4 tablespoons of oil along with 6 tablespoons of water in a small bowl and mix quickly with a fork until the emulsion 10 binds.
Step 12
Carefully remove the foil and use your greased fingers to form the classic dimples on the focaccia 11.
Step 13
Spread the emulsion with a pastry brush and let the holes fill 12.
Step 14
Sprinkle the focaccia with a pinch of oregano 13 and a pinch of salt.
Step 15
Bake the focaccia in a preheated oven at 220 ° C for about 40 minutes, making sure the browning level is 14.
Step 16
Remove from oven, allow to cool and serve in 15 slices.
Storage
The focaccia can be stored at room temperature in a plastic or paper bread bag for 1-2 days. Once cooked and portioned, it can be frozen and thawed as needed.
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