Perfect and extra fluffy focaccia: just a few steps to make it at home

Name: Perfect and extra fluffy focaccia: just a few steps to make it at home
Uploaded: 2024-06-24T11:00:00Z
Duration: PT116.366S
Channel: Cookist

published on 24 June, 2024 at 13:00

INGREDIENTS

For the dough:

450g of type 0 flour

300ml of water

10g of fresh brewer's yeast

10g of salt

2 tablespoons of olive oil

For the brine:

2 tablespoons of oil

2 tablespoons of water

Salt to taste

METHOD

1. Start by dissolving the yeast in room temperature water.

2. In a bowl, pour the flour and the water with the yeast. Begin mixing.

3. At this point, you will have a dough that is still a bit sticky and not perfectly smooth. Cover it and let it rest for 20 minutes. 4. Begin with the folds. 2-3 rounds of folds should suffice, then form a ball of dough and cover it again, letting it rest for another 20 minutes.

5. Make the final folds and then let it rest in an oiled bowl covered with plastic wrap. Place it in the oven with the light on, but turned off; it should rise for at least 2 hours.

6. Pour the dough into an oiled baking tray and start pressing it down, stretching it slightly towards the sides. Leave it again in the turned-off oven to rise, covered with plastic wrap.

7. Add the brine and press down well on the entire dough, stretching it completely to cover the entire surface of the tray.

8. Bake at 200°C (392°F) for 40 minutes.

9. Your focaccia is ready, super soft inside and nicely golden and crispy on the outside! Fill it as you like and enjoy. Please note that "type 0 flour" is a classification of flour used in Italy that may be equivalent to all-purpose flour or bread flour in other countries. Adjustments might be needed based on the flour available. Enjoy your baking!