Homemade focaccia: quick and easy!
Homemade focaccia: quick and easy!
Equipment
- Bowl
- Pan
- Cloth
Ingredients
- 500 g Pizza mix
- 200 ml Water at room temperature
- 25 g Brewer's yeast
- To taste Extra Virgin Olive Oil
- 1 pinch Salt
- To taste Coarse salt
- To taste Rosemary
Instructions
- Dissolve yeast in a bowl with half a glass of warm water.
- Add a handful of flour and mix until smooth.
- Place the rest of the flour in the middle of the work surface and create a “well” in the center, then add the yeast mix.
- Add a drizzle of extra virgin olive oil and 2 dl of warm water.
- Start kneading with your fingers, add a pinch of salt and work vigorously for about 15 minutes.
- Put the dough in a large bowl coated with flour, cover it with a cloth and let it rise for about 3 hours.
- Now roll the dough out with your fingers in a well oiled pan.
- Drizzle the focaccia with oil, sprinkle it with coarse salt and bake at 200 °C for about 20 minutes.
- Remove from the oven and season with plenty of rosemary and EVO.
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Today we will prepare together a simple but always delicious specialty, ideal as a snack, aperitif, appetizer, also perfect to replace bread: we are talking about the homemade focaccia. Before moving on to the actual recipe, here are 3 tips not to be missed!
1) For a perfect focaccia you need the right flour.
The ingredients for the homemade focaccia recipe are very few, and for this reason it is important to choose the right ones, starting with the main one, the flour. For a resistant and elastic dough, which holds up well both leavening and baking, it is important to choose a rather strong flour, which is essential to obtain a dough of the right consistency. The ideal would be to mix, in equal parts:
-
00 flour, quite weak
-
Flour 0, stronger
On the market there are mixes of ready-made flours, ideal for our purpose: we used the Farchioni Pizza Flour, prepared with carefully selected grains, which allows us to maintain a long leavening, ideal for our focaccia.
2) For the dough, bottled water and no rolling pin.
It might seem an exaggeration, but it is not: often the tap water in our homes contains many dissolved salts, which risk making the dough for the focaccia too tough, counteracting the right leavening. In addition, the tap water is disinfected with chlorine which, in addition to altering the flavor of the dough, tends to kill the yeasts, thus preventing the proper leavening of the focaccia.
Once the dough has risen, do not roll it out with a rolling pin, which would crush away all the air bubbles inside, which are essential for a good and soft focaccia, but roll it out with your fingertips, forming small hollows on the surface that they will best absorb the seasoning.
3) The right oil is needed for the perfect homemade focaccia.
For a focaccia worthy of the name it is essential to use quality extra virgin olive oil: in addition to making the dough soft and smooth, it will give the final product that indispensable touch of taste.
For the dough we used Farchioni Organic Extra Virgin Olive Oil, characterized by a subtle aroma and a delicate, slightly fruity taste, which does not cover the other ingredients.
On the freshly baked focaccia, to give the recipe a boost of flavor, we used Il Casolare Fruttato Intenso Extra Virgin Olive Oil which, thanks to its structure, strong taste and unmistakable aroma, makes it even more delicious.
Now that we have given you all the advice, we just have to leave you to our recipe, wishing you a good appetite!
