1000 bubbles focaccia: how to make it super tall and fluffy

published on 9 May, 2023 at 15:00

INGREDIENTS (pan 37 x 27)

500g all-purpose flour

400g water

30g olive oil

7g salt

14g fresh yeast

100g olives

sea salt (coarse) q.b

METHOD

1. Dissolve the yeast into the water, then add the flour.
2. Add the salt and the olive oil and knead for 5 minutes.
3. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 30 minutes.
4. Fold with wet hands every 30 minutes for 3 times.
5. Let it rise for a night into the refrigerator.
6. Oil a rectangle, shallow tin (37x27cm). Cover with a tea towel and leave to prove for another 2 hours.
7. Bake at 220° for 25 minutes.

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