La focaccia

La focaccia

Based on 0 ratings
A

Alex Nanni

Community member

Difficulty

Medium 👍
10
min.
Preparation
20
min.
Baking
120
min.
Resting

Ingredients

Servings2
111⅛ g
Italian 00 flour
1⅛ g
yeast dough
g
sugar
2⅔ g
salt
48⅞ ml
water
8⅞ ml
olive oil

Utensils

7 bowls, liquid measuring cup, baking pan

  • Step 1/16

    Measure out your flour in the bowl on a scale
    • 111⅛ g Italian 00 flour
    • bowl

    Measure out your flour in the bowl on a scale

  • Step 2/16

    Add sugar to the flour mixture
    • g sugar
    • bowl

    Add sugar to the flour mixture

  • Step 3/16

    Add the water to the flour mixture and mix in to create a dough
    • 48⅞ ml water
    • liquid measuring cup
    • bowl

    Add the water to the flour mixture and mix in to create a dough

  • Step 4/16

    Measure out your yeast and add to the dough.
    • 1⅛ g yeast dough
    • bowl

    Measure out your yeast and add to the dough.

  • Step 5/16

    Start kneading the dough

    Start kneading the dough

  • Step 6/16

    Put the dough back into the bowl and add your olive oil to the mixture
    • 8⅞ ml olive oil
    • bowl

    Put the dough back into the bowl and add your olive oil to the mixture

  • Step 7/16

    Add a little bit of flour into the dough and continue to knead the dough
    • bowl

    Add a little bit of flour into the dough and continue to knead the dough

  • Step 8/16

    Flatten the dough out and add salt to it
    • 2⅔ g salt

    Flatten the dough out and add salt to it

  • Step 9/16

    Knead the dough until you get a nice circular shape, with a sticky but firm consistency

    Knead the dough until you get a nice circular shape, with a sticky but firm consistency

  • Step 10/16

    Add a tad bit of olive oil to soften the dough and let it rest in the bowl
    • bowl

    Add a tad bit of olive oil to soften the dough and let it rest in the bowl

  • Step 11/16

    Wrap a towel around the bowl to help the rising of the yeast

    Wrap a towel around the bowl to help the rising of the yeast

  • Step 12/16

    This is what the dough should look like, doubling in size

    This is what the dough should look like, doubling in size

  • Step 13/16

    Place the dough out in the pan and spread it until it fills all the corners, using your fingers to create small indentations in the dough. The larger the tray, the thinner the focaccia will become
    • baking pan

    Place the dough out in the pan and spread it until it fills all the corners, using your fingers to create small indentations in the dough. The larger the tray, the thinner the focaccia will become

  • Step 14/16

    Once filled in, fill in all the little finger indentations with olive oil and sprinkle with salt (Rosemary can be used too)

    Once filled in, fill in all the little finger indentations with olive oil and sprinkle with salt (Rosemary can be used too)

  • Step 15/16

    The focaccia goes into the oven at 220 degree’s celsius for 20 minutes.

    The focaccia goes into the oven at 220 degree’s celsius for 20 minutes.

  • Step 16/16

    Final product!

    Final product!

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