Along with pizza, Focaccia is one of the best known and appreciated Italian bakery products.
Perfect as a snack or as a bread substitute, every Italian region has its own version of focaccia, thick, flat, crunchy, a little chewy but soft inside with a delicious olive oil crust on top and on the bottom, or with Rosemary and coarse salt just like this one.
Serves 4-5, Preparation 10 minutes + about 3 h rising, Cooking 30 minutes
You need: A built-in baking pan or: a medium classic rectangular non-stick baking pan with high edges (38 x 27 x 5 cm height) or also a medium round non-stick pan with high edges (30 x 2.5 cm height).
- 300 g durum wheat semolina’s flour
- 200 g Italian flour 00 – All Purpose flour
- 360 ml of lukewarm water
- 9 g dry instant yeast (or 8 g fresh brewer’s yeast to dissolve in 2 tablespoons of lukewarm water)
- 5 g sugar – half teaspoon
- 12 g fine salt – a teaspoon
- Evoo – Extra Virgin Olive Oil, as needed to season
- Coarse salt, to taste
- a bunch of fresh rosemary
In a large bowl put the two flours together with the dry yeast and sugar. If you are using fresh yeast, dissolve it in 2 tablespoons of water and then add it to the flour creating a small basin in the middle.
Mix well together, make a hole in the center and insert the water in.
Start stirring with a wooden spoon. Add salt.
The mixture will be very sticky, and that’s fine!
Tip: focaccia dough as well as the bread and pizza dough need a dry and warm temperature for leavening, if you don’t have a place warm enough to leaven it you can turn on the oven and pre-heat it a few minutes at 170 C, then turn it off and put the dough to rise in the oven.
Cover with transparent film or a dry kitchen towel and let the dough rise in the oven until it has doubled its volume. It would take about 2 hours.
Tip: the rising time may change depending on the temperature and may take up to 4 hours.
Once the dough is doubled, remove it from the bowl, dust the work surface with a little flour to work it better and flour your hands.
Tip: the processing of the focaccia, like that of bread, does not require the use of a rolling pin, the dough should be kneaded and spread only with the fingers of your hands.
Stretch the dough and make two folds closing it as if it were a wallet.
Transfer it into a baking pan slightly brushed with Evoo – no baking paper is needed – and, always using your fingertips, flat the dough evenly to the edges.
Add the rosemary leaves and a handful of coarse salt.
Put the baking tray back in the oven and let the focaccia rise for another hour.
After this hour, add a little more Evoo and then add more rosemary.
Bake in the oven at about 200 C for about 20-25 minutes putting the baking pan on the bottom of the oven. The last 5 minutes put it in the upper part of it.
Let the focaccia cool down and then serve.