Olive oil focaccia: the secret to make it fluffy and high!
published on 3 February, 2021 at 15:11
With this recipe, the focaccia will turn out even better than the one you buy fresh from the bakery!
INGREDIENTS
550 g (4 ⅜ cups) 00 flour;
2 tsp salt;
2 tsp yeast;
2 tsp dry italian herbs;
1 tbsp sugar;
400 ml (1 ¾ cup) warm water.
Rosemary
Cherry tomatoes
Italian herbs
METHOD
- Whisk warm water with sugar and yeast. Set aside for 10 minutes.
- When the yeast has activated, add flour and salt. Knead until the dough comes together.
- Brush a large food container with olive oil and place the dough into it, covering with a lid.
- Let sit in the fridge for 12-18 hours.
- Cover the baking pan with more olive oil and spread the dough in it. Set aside for 2-3 hours in warmth.
- Drizzle the dough with olive oil and poke with your fingers. Season with flaky salt and, optionally, add basil and cherry tomatoes on top.
- Bake at 210C/410F for 30-35 minutes.
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