The best FOCACCIA recipe
4 1/4 cups (510g) all-purpose flour
1.5 teaspoon of sea salt
2 teaspoons (8 g) instant yeast ( active dry yeast would work here to )
2 cups (455 g) lukewarm water(40 degrees Celsius)
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt for the top
2 teaspoons fresh whole rosemary leaves, optional
In a large bowl, whisk together the flour, salt, and instant yeast. Add the warm water. Using a wooden spoon , mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface with olive oil ( do not skip this step ) Cover the bowl and refrigerate for at least 12 hours or for as long as three days. ( I left it for a day an a half , the longer the better ) Grease a 9×13-inch pan with butter (or with two 9-inch pie plates ) do not skip this step , even if you oil you pans it will still stick without the butter . Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using your fingers , deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Put the dough ball in the oiled pan and let it rest for 2 to 4 hours depending on the temperature of your kitchen . The dough will expand almost to the size of your pan .
Preheat your oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
bake it in the middle rack for 25 to 30 minutes, until is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before serving.
25 окт 2023
