Raphaela’s Focaccia

Raphaela’s Focaccia

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Raphaela Oliveira

Raphaela Oliveira

Community member

"This Focaccia recipe is perfect, try it at your house and tell me your experience here!"

Difficulty

Medium 👍

Preparation

20 min

Baking

30 min

Resting

120 min

Ingredients

2Servings
13⅓ g
flour
53⅓ g
flour
13⅓ ml
water
33⅓ ml
water
g
active dry yeast
2⅔ ml
olive oil
1⅓ g
salt
rosemary branches
2 g
Rock Salt
1⅓
cherry tomatoes

Utensils

Spoon, 4 bowls, Cloth, 2 ovens, Rectangular banking pan, Rectangular Baking Pan

Recipes made to your taste

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  • Step 1/14

    • 13⅓ g flour
    • g active dry yeast
    • Spoon
    • bowl

    Start by making a pre-yeast we call a sponge. In a bowl, mix the wheat flour and the dry biological yeast.

  • Step 2/14

    • 13⅓ ml active dry yeast
    • Spoon
    • bowl

    Add water at room temperature and mix well.

  • Step 3/14

    • bowl
    • Cloth

    Cover the bowl with a cloth and let it rise for 40 minutes until it doubles in volume.

  • Step 4/14

    • 53⅓ g flour
    • 33⅓ ml water
    • 2⅔ ml olive oil
    • 1⅓ g salt
    • bowl
    • Spoon
    • Cloth

    Add the rest of the flour, salt and olive oil, mix it while adding water at the same time. When you see that the dough has reached a sticky consistency, stop adding water. Remember that the dough cannot look like a porridge! Cover and let stand for 5 minutes.

  • Step 5/14

    As it is a very soft dough, it cannot be kneaded, so let's make folds with your hands and let it rest for 5 minutes, repeating this process a few times. To make the folds, keep your hands moist whenever you touch the dough, so as not to stick.

  • Step 6/14

    • Cloth

    The first fold is to pull the ends of the dough towards the center, four movements are enough. Then cover the dough and wait 5 minutes. Repeat this 2 times.

  • Step 7/14

    • Cloth

    The next type of fold is to place both hands under the center of the dough and pull until the dough comes loose from one side of the bowl. Allow the loose end to curl under the dough. Cover and wait 5 minutes. Repeat this 2 times.

  • Step 8/14

    The last type of fold consists of placing both hands under the center of the dough and pulling loose on both sides of the bowl. Let the ends loosen and curl under the dough. Cover and wait 5 minutes. Repeat this 1 more time and then cover up and wait 40 minutes.

  • Step 9/14

    • oven

    Preheat oven to 200°/390F.

  • Step 10/14

    • Rectangular banking pan

    Grease a rectangular baking pan with olive oil that allows the sides of the focaccia to be browned well.

  • Step 11/14

    • Rectangular Baking Pan

    To remove the dough from the bowl, place both damp hands under the center of the dough and transfer to the greased baking pan. Arrange the dough on the rectangular baking pan with damp hands.

  • Step 12/14

    • rosemary branches
    • 2 g Rock Salt
    • 1⅓ cherry tomatoes

    Now, for the Focaccia topping, spread the rosemary and rock salt (don't overdo it) all over the dough. To add the cherry tomatoes, cut them into slices and distribute them over the dough as well. And to complete some olive oil.

  • Step 13/14

    • oven

    Place the Focaccia in the oven for 25 minutes at 200°/390F. Make sure the dough turns golden and doesn't burn.

  • Step 14/14

    Once ready, the focaccia can be cut into rectangular pieces and served as an appetizer. Enjoy!

  • Enjoy your meal!

    Raphaela’s Focaccia

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