- Flour type 00 350 grams
- Fresh brewer’s yeast 6 grams
- Salt 1 teaspoon • 1 kcal
- Extra-virgin olive oil 2 tablespoons
- Warm water 100 ml
- Warm sparkling water 150 ml
The focaccia dough is prepared with a few simple ingredients, so you can quickly make a soft focaccia, ideal to be seasoned or stuffed as you like. In fact, you will only need flour, brewer's yeast, water, salt and extra-virgin olive oil to make a high and soft focaccia: in our recipe we have added a part of sparkling water that makes the dough even softer. The dough for focaccia differs slightly from the dough to make pizzas: to make the focaccia a greater quantity of water is used, as the dough must be very soft, well hydrated and well leavened. Once the dough is ready, you can use it to make a simple focaccia, or enrich it as you like and eat it for a snack or a tasty dinner.
Pour the flour into the planetary mixer or place it on a pastry board. Add the warm water, both natural and sparkling, in which you have dissolved the brewer’s yeast. As soon as the flour has absorbed all the water, add salt and oil.
Knead the dough for about ten minutes, until it is smooth and elastic.
Now transfer the focaccia dough into a lightly floured bowl, cover it with a clean cloth and let it rise for three hours or until the dough has doubled in volume.
At this point your focaccia dough is ready to be used for your preparations.
To make the focaccia dough more fragrant, you can add 10 ml of white wine to the ingredients.
To best cook the focaccia dough, preheat the oven to maximum power, so that focaccia can cook in a short time and remain soft inside and golden on the outside. Once the dough has risen, roll the dough into the pan greased with oil. Add coarse salt to the surface, work with your fingers, add the oil and cook at 220 ° for about 20 minutes.
As an alternative to the basic recipe of focaccia you can make stuffed focaccia, and you can fill it with ham and mozzarella cheese or with the ingredients you prefer or have at home.
Cook the focaccia dough immediately after rising: in this way your focaccia can be preserved for 2-3 days covered with plastic wrap, to keep it soft. Before consuming the focaccia, it will be enough to heat it in the oven.