Focaccia

Ingredients

• 500 g 00 flour
• 400 ml water (For the dough)
• 3 g dry yeast
• 3 g sugar
• 10 g salt (For the dough)
• 3 tbsp extra-virgin olive oil (For the dough)
• semolina (For dusting the baking pan; amount not specified)
• 40 ml water (For the brine)
• 20 ml extra-virgin olive oil (For the brine)
• 2.5 g salt (For the brine; source gives a range of 2–3 g)

Steps

1. 1

   In a mixing bowl, combine the 00 flour, dry yeast, sugar, and 400 ml water. Mix to form a dough, then leave it to rest for 15 minutes.

2. 2

   Add the 10 g salt and knead the dough. Leave it to rest for another 15 minutes.

3. 3

   Add the 3 tablespoons olive oil and knead until incorporated. Leave the dough to rise for 2 hours, performing a fold every 30 minutes during this rise.

4. 4

   Dust a baking pan with semolina rather than oil. Transfer the dough to the pan and leave it to rest for 30 minutes.

5. 5

   Stretch the dough out in the pan. Mix together 40 ml water, 20 ml olive oil, and 2–3 g salt to make the brine, then add it over the dough.

6. 6

   Bake at 230°C on the bottom level of the oven for 20–30 minutes, until crisp outside and soft inside.

Notes

The source does not specify pan dimensions or a precise baking time within the 20–30 minute range. It says to use semolina, not oil, in the pan.

Nutrition per serving

• bread
• Italian
• vegetarian
• baked
• crispy exterior
• soft interior