Soft Focaccia

Ingredients

• 4 cups Type 00 flour
• 1.25 cup Water (at room temperature)
• 1.5 tbsp Extra virgin olive oil (for the dough)
• 0.1 oz Fresh brewer's yeast (crumbled)
• 1 tsp Fine salt (for the dough)
• 2 tbsp Extra virgin olive oil (for the brine)
• 1 tbsp Water (for the brine)
• Salt (flakes or coarse salt to taste)
• Rosemary (fresh needles to taste)
• Extra virgin olive oil (for greasing)

Steps

1. 1

   To prepare the soft focaccia, first, crumble the yeast into the water at room temperature and stir until completely dissolved. Alternatively, you can crumble the yeast directly in the stand mixer.

2. 2

   Pour the flour into the bowl of the stand mixer fitted with a dough hook.

3. 3

   Add the water with the dissolved yeast and start mixing at low speed.

4. 4

   Add the salt and finally the oil in a steady stream.

5. 5

   Continue mixing until the dough is smooth and homogeneous, which should take about 10 minutes, then stop the mixer.

6. 6

   Grease the work surface with a little oil, then turn the dough out onto it.

7. 7

   Knead the dough with your hands just enough to shape it into a smooth ball.

8. 8

   Transfer the dough to a bowl and cover with plastic wrap. Let it rise for 2 hours at room temperature.

9. 9

   After the rising time, carefully grease a pan that is 2 inches high and 10 inches in diameter with olive oil.

10. 10

    Place the risen dough in the center of the pan and spread it over the entire surface with your hands.

11. 11

    Cover the pan with plastic wrap and let the dough rise for another hour in the oven with the light on (aiming for a temperature between 77°F-82°F).

12. 12

    Meanwhile, prepare a brine by mixing the 1 tablespoon of water with the 2 tablespoons of olive oil.

13. 13

    After the second rising, remove the plastic wrap and press the surface of the dough with your fingertips to create the typical focaccia dimples.

14. 14

    Distribute the prepared brine evenly over the surface and sprinkle with salt flakes.

15. 15

    Add the rosemary needles and bake in a preheated static oven at 392°F (200°C) for 40 minutes.

16. 16

    Once cooked, take the focaccia out of the oven, let it cool slightly, then remove it from the pan and serve while still warm.

Notes

If you don't have a stand mixer, you can knead the dough by hand; it will just take more time and effort. The focaccia can be frozen once cooked and cooled; simply thaw and reheat when needed. For a variation, try filling it with cheese while warm so it melts, then adding prosciutto.

Nutrition per serving

• main
• bread
• Italian
• vegetarian
• vegan
• lactose-free
• baked
• focaccia