This focaccia is the perfect apéro dish and simple to realize. You can easily modify the recipe according to your taste. For instance, by adding olives in the dough or cheese on the top.
Preparation time: 30min
Total time: up to 24 hours
Seasons: all
Ingredients for 1 bread:
500g of flour type 00
440ml of water
roughly 60ml of olive oil
8g of active dry yeast (or 20g of fresh yeast)
10g of salt
sea salt and rosemary for garnish
Procedure:
Start with whisking all the dry ingredients (flour, salt and yeast) in a bowl together.
Now add the water and use a spatula to fully incorporate all the ingredients.
Then cover the surface with roughly 30ml of olive oil, cover it with plastic wrap, put the bowl into a refrigerator and let it proof there for a minimum of 14 hours. Make sure to use enough oil to prevent the dough from drying out.
After letting it proof, transfer the dough into a greased up baking pan and let it sit there for 2 - 4 hours.
Once the dough rose again, use your fingers to press into the dough to create the unique pattern.
Sprinkle the sea salt, rosemary and some olive oil on top before baking the bread in a preheated oven at 220 degrees Celsius (425ºF) for 25 minutes or until the top is golden brown.
Make sure to let the focaccia cool before eating and enjoy!
Nutritional values per bread: 2251 kcall | 60g of fat | 0g of carbohydrates | 58g of Protein
CO2 values for one bread: 686g