Yields: 1 Serving
Focaccia in olive oil
This dough never disappoints and is great for making thick and also thin focaccia and even pizza. You can double the quantities in the recipe if necessary. This is how focaccia is baked.
- Sift the focaccia flour, mix with the fresh yeast until completely crumbled, add the cold water and put in a food processor with a kneading hook for 6 minutes on low speed.
- Add the salt and continue kneading for another 5 minutes on medium speed. Add the olive oil and continue kneading for another 2 minutes, or until the dough comes together again.
- Transfer the dough to a bowl greased with olive oil and puff covered with plastic wrap for about 45 minutes. Pat the dough slightly with the palm of your hand to “lower” it and swell for another 45 minutes.
- Divide the dough on a floured surface in pasta flour into 4-5 balls, sprinkle pasta flour on top and cover with tight plastic. Swell for about an hour and a half, depending on the room temperature.
- Meanwhile, preheat oven to 250 degrees (and heat a baking stone at the same time). Gently open the focaccia ball into an oval shape. If the dough resists and shrinks back, a sign that the dough will not rise long enough, in which case give it another 15 minutes of rest.
- After flattening, drizzle olive oil over each focaccia and sprinkle with coarse salt. And if you like – also torn sage leaves or rosemary. Bake for 11-12 minutes in the hot oven in a hot pan or on a baking sheet heated for at least an hour.