Soft and fast Focaccia

Soft and fast Focaccia

Based on 0 ratings
M

Mariella Lombardi

Community member

"Stuffed with a chocolate spread will surprise you!"

Difficulty

Easy 👌

Preparation

10 min

Baking

20 min

Resting

360 min

Ingredients

2Servings
100 g
high-gluten flour type 0 Manitoba
50 g
Soft wheat flour type 0
112½ g
Cold water
g
fresh yeast
5 g
extra-virgin olive oil
3 g
salt

Utensils

4 wooden spoons, bowl, Round baking sheet

Recipes made to your taste

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  • Step 1/8

    • 100 g high-gluten flour type 0 Manitoba
    • 50 g Soft wheat flour type 0
    • g fresh yeast
    • wooden spoon

    In a bowl mix the flour and crumbled yeast.

  • Step 2/8

    • 112½ g Cold water
    • wooden spoon

    Add about 200 gr. of water and continue stirring.

  • Step 3/8

    • 5 g extra-virgin olive oil
    • wooden spoon

    Add extra virgin oil, about 15 gr of water and continue stirring.

  • Step 4/8

    • 3 g salt
    • wooden spoon

    Add salt and the last 10 gr. of water.

  • Step 5/8

    • bowl

    Knead coarsely and when all the flour has been absorbed, put the dough to rest at room temperature for a couple of hours.

  • Step 6/8

    After an hour, fold the dough on itself in the bowl and then rest for 1 hour in the fridge.

  • Step 7/8

    After another hour repeat the previous step, then put the dough in the fridge.

  • Step 8/8

    • Round baking sheet

    Finally, roll out the dough in a round baking sheet, 30 cm in diameter, and bake at 250 degrees for a total of about 20 minutes. The first 12/15 minutes in the lower part of the oven, the last 5/8 minutes in the upper part.

  • Enjoy your meal!

    Soft and fast Focaccia

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