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Focaccia

Focaccia slices close up

Focaccia is one of the iconic Italian dishes and is very simple to make: it consists of only 3 ingredients: flour, water and extra virgin olive oil, plus yeast and salt. Yet in its simplicity it is truly yummy!

The Focaccia recipe that I present to you today uses poolish to obtain a wonderful leavening.

Focaccia
Focaccia

As the rising times are long, you don’t have to be in a hurry, get ready in advance.

The process involves the preparation of the poolish the morning of the day before, the preparation of the dough the evening of the day before and the cooking takes place the morning of the following day.

Focaccia slices
Focaccia slices

Don’t worry, your patience will be rewarded and your Focaccia will thrill you and those who will have the pleasure of tasting it!

This Focaccia recipe is taken from the blog Magie dal forno e dal mondo (in Italian) where you can also find other interesting recipes.

Focaccia slices close up

Focaccia

Yield: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Rest Time: 1 day
Total Time: 1 day 35 minutes

Italian Focaccia bread with rosemary, prepared with poolish. Ideal for a snack with ham and cheese.

Ingredients

  • 1 sprig of rosemary
  • 2 tablespoons extra virgin olive oil to grease the baking sheet
  • 60 gr (1/4 cup) water + 60 gr (1/4 cup) extra virgin olive oil to spread the surface before baking

Poolish:

  • 150 gr (1 cup + 3 tablespoons) bread flour (w 320+ or proteins above 13.5%)
  • 150 gr (1/2 cup + 3 tablespoons) water at room temperature:
  • 1 gr (0.035 ounces) dry yeast or 3 gr (0.1 ounces) fresh brewer's yeast

Dough:

  • 250 gr bread flour (about w 260/280 or protein around 12.5%)
  • 100 gr remilled semolina flour
  • 1 tablespoon potato flakes
  • 250 gr (1 cup) water
  • 11 grams (2 teaspoons) salt
  • 20 gr (1 1/2 tablespoons) extra virgin olive oil

Instructions

  1. In the morning, prepare the poolish by coarsely mixing the ingredients in a large bowl. Close the bowl with plastic wrap and let it rest at room temperature for 8/9 hours (it is ready when it is full of bubbles and will begin to yield in the center).
  2. In a bowl mix the different flours and potato flakes
  3. In the stand mixer, using the hook, add the poolish, about half of the water and start at low speed.
  4. Gradually add the flour, when the flour has absorbed the water, increase to medium speed.
  5. Continue until the dough is stringy, it should take about 5 minutes and then gradually add the remaining water. Add the extra virgin olive oil and finally the salt.
  6. Turn off the machine, pull off a golf-ball-sized piece of dough and stretch it into a thin sheet between your fingers. If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking it.
  7. Place the dough in a bowl, closed with plastic wrap, to rise at room temperature. After a couple of hours, place it in the fridge for 12-16 hours. The dough will have to grow in volume until it doubles.
  8. The next day check, if it's not doubled, leave it at room temperature until doubled.
  9. Grease the baking sheet with extra virgin olive oil.
  10. Flour the work surface with plenty of semolina and pour the dough into it. Also, dust the surface and spread the dough with your fingertips in order to distribute the leavening gases evenly.
  11. Then place the dough thus spread on the forearm, crumble the excess flour and with the help of the other hand transfer it to the sheet pan. Gently spread the dough to make it adhere to the edges.
  12. Let it rest for 1 hour in the oven with the light on.
  13. Then take the sheet pan, preheat the oven at 230°C (450°F).
  14. Mix oil and water vigorously in a bowl.
  15. Press the surface of the dough with your fingertips creating the holes.
  16. Sprinkle the surface with the oil / water emulsion.
  17. Season to taste (I used coarse salt and rosemary needles).
  18. Bake, first placing the sheet pan on the lower rack of the oven for about 10 minutes and then on the top rack for 5 minutes.
  19. Remove from the oven, let the focaccia cool, then slice it and serve.

Notes

Equipment:
stand mixer
2 large bowls
baking sheet pan (18 by 13 inches)

You can keep the focaccia for one day in a paper bag at350 room temperature.

Nutrition Information
Serving Size 1
Amount Per ServingCalories 350

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