Focaccia

Focaccia is very popular in Italy.

It is an alternative to pizza, and it can be baked with or without toppings.

There are several versions of focaccia, this is one of my favourites.

​Difficulty level:
Cooking Time:	​12/15 minutes (6/8 minutes at higher temperature)
Oven Temperature:	250˚C (280˚C if your oven can reach this temperature)
​Cooking Method:	Static Oven, No Water

Ingredients for a backing tray of 40x30 cm:

Using Sourdough Starter 270g Re-milled Semolina 270g Strong Bread Flour (W280/300, P/L 0,5/0,6) 80g Manitoba Flour (W360, P/L 0,5/0,6) 4g Diastatic Malt 380g water 80g Sourdough Starter 55g Extra Virgin Olive Oil 13g Salt

​Using Dried Yeast 300g Re-milled Semolina 300g Strong Bread Flour (W280/300, P/L 0,5/0,6) 85g Manitoba Flour (W360, P/L 0,5/0,6) 4g Diastatic Malt 400g water 7g Dried Yeast 55g Extra Virgin Olive Oil 13g Salt

​For the emulsion:

25g Extra Virgin Olive Oil

25g Water

4g Salt

Steps:

1. Mix the yeast with the water and the malt until it is almost dissolved.

2. Add the flours and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 10 minutes.

3. Add the salt and the oil, and continue mixing for about 10 minutes, the dough will become smooth, elastic, and will stay on the dough hook.

4. Remove the dough from the mixer and leave it to rest on a wood surface covered with a bowl for about 1 hour.

5. Place the dough in a baking tray 30x40 cm covered with a cling film and put it in a warm dry place (ideally 26°C/28°C) to rise until it double up in volume.

6. When the dough has risen, your fingertips to form dimples in the dough.

7. Prepare the emulsion with water, oil and salt, and gently spread it on the surface.

8. Leave the focaccia to rest for about 1.5 hours in a warm dry place (ideally 26°C/28°C).

9. Bake at 230°C for 18/20 minutes.

You can divide the dough into small pieces of about 50/60 g each. Form small disks and let them raise on a baking tray covered with cling film.

	Once they are raised just spread with the emulsion or put olives, or cherry tomatoes, or frankfurter, or tomato sauce and a slice of mozzarella.
​Another fantastic nibble.