Focaccia
Servings:0
Ingredients
- 9 g Dry yeast 18 g fresh
- 575 ml Warm water
- 2 tablespoons Olive oil
- 1 kg 00 Flour
- 15 g Salt
Instructions
- Proof the yeast in a bit of the water and then add the rest of the water and the oil and blend well. Knead the dough for a good ten minutes. It should be velvety and elastic
- Let the dough rest for 1-2 hours until it has doubled.
- Tip the dough out onto the (unfloured) counter and divide into two or three pieces depending on how big you want the focacce. Oil your containers well – round, square, or rectangular, shallow baking trays that are about 1.5-2 inches (5 cim) deep. Roll out our dough to fit the containers and then place them in the containers and cover with damp towels for 30 minutes.
- Dimple the dough and let rise for 2 hours. After 90 minutes, pre heat the oven to 200 degrees C.
- Top with olive oil and salt or fresh sage or tomatoes or whatever you want. Only 2-3 tablespoons of oil per focacce.
- Place the baking trays with the bread in them on to a hot stone or hot baking tray (you have heated in the oven) and bake for 20-25 minutes. When they are done, immediately invert them onto cooling racks so they don’t get mushy. Eat them at room temperature the same day you bake. They don’t keep.