What can I tell you about Focaccia that you don’t already know?
The word focaccia derives from the Late Latin “focus” which refers to cooking in the hearth. Focaccia in Latin was called “focacia”, feminine of “focacius”. Often the word focaccia refers to all its possible variants.
Well, in Italy there are several varieties of Focaccia, and we use to eat them every time, as an appetizer, as a snack or in place of bread.
This freshly leavened fragrant leaven fills your home with its pleasant and inviting scent.
This is the base recipe to realize your Focaccia, but of course you can personalize as you prefer!
We suggest you try: rosemary, black or green olives, belly tomatoes, onion slices, or anchovies!
Servings = 4-6 pax – Prep.Time = 1 hour 35minutes – Baking Time = 16 minutes
- 500 gr. (18 oz) wheat flour type 0 ;
- ½ liter water
- ½ cup extravirgin olive oil
- 2 tsp fine salt
- 2 tsp rocky salt
- ½ tsp sugar
Put yeast into a glass of warm water to dissolve and activate (let it rest 5 min).
In a large bowl put half part of the flour and add half part of the salt.
Mix the ingredients for a while, then add sugar, a part of the oil and gradually add in a glass of warm water. Knead to obtain a smooth dough.
Continue to add water until the dough begins to become into an elastic ball.
Cover the dough ball with a canvas and let it rest for 1 hour.
Preheat oven to 190 degrees. Sprinkle 50 ml of oil on the baking tray.
Put the dough ball on a lightly floured surface, gently stretch it with a rolling pin.
Place the dough on a baking tray, continue to stretch it with palm until reach 1,5 cm high; then knead it with the heels of your hand.
Let it rise again for 30 minutes. Sprinkle the surface with the rest of the extra virgin olive oil and with the rocky salt.
Bake in oven for 16 minutes.
When cooked, drizzle with a little more olive oil and serve hot or warm.
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