Hello friends!
This was my first time making Italian Focaccia. It’s easy and creative. It’s definitely going in my cookbook.
Ingridients
- 1 kg of white wheat flour
- 6 dl of warm water
- 30 g of fresh yeast
- 4 tablespoons of olive oil or other fat for the dough and a little more to sprinkle
- 20 g of salt
- cherry tomatoes, rosemary or toppings to taste
Preparation
Knead a classic leavened dough, only adding 4 tablespoons of oil to it for suppleness and a crispy taste. If you take dark wheat flour or possibly spelt, add a few more tablespoons of water.
Leave the dough to rise for at least two hours, then knead it and spread it on the baking tray similarly to a pizza, a finger thick.
Turn the oven to 200-220 °C.
Using your fingers, make indentations in the dough, put toppings on it, and lightly sprinkle everything with olive oil to make the focaccia crispier.
Let rest for a maximum of 10 minutes, then lightly sprinkle with olive oil again and place in a preheated oven for 15 to 20 minutes.
