Focaccia フォッカチア

Ingredients 材料:

White Bread Flour 強力粉 – 500g

Durum Semolina セモリナ – 15g

Yeast ドライイースト- 11g

Salt 塩 – 10g

Olive Oil オーリブオイル – 大さじ 5 / 5 Tablespoons

Water 水 – 330g

Mix the dry ingredients together first, then add the olive oil and water together. If the weather is cold, mix the water with some hot water from the kettle to make it a little bit warm. This will help the dough to rise.

Once everything is well mixed together in the bowl, turn it out onto the table. Using the table knead the bread – roll it with your hands to stretch the dough. This will develop the gluten and give it the focaccia’s signature rich density. You can tell if the gluten is developed by stretching the dough between your hands and seeing if the dough still holds together well. If it comes apart easily, you need to work the dough a bit more. This should take 5 minutes of kneading or so.

When the gluten is well developed, the dough is ready to form into a ball and rest in a bowl. Put a towel on top.

Rest the dough for 40 minutes to an hour. When you take your dough out, turn your oven to 250°C so it is ready once your dough is formed.

When the dough has risen to 1.5x or 2x the original size, carefully take it out of the bowl. Try not to press down as we don’t want to deflate those small air bubbles inside.





Lay the dough on the counter and lightly stretch it out into a square or a circle shape, whichever one you prefer. Drizzle some olive oil over the top, then sprinkle some salt and rosemary as well. make your fingers into a line with space between them, then poke some holes down into the dough to get those dimples.


Spray water into the oven to create steam, and bake for 10 minutes at 250°C, then 12-20 minutes at 220°C depending on how crispy you want the outside to be. 20 minutes will be light, and 30 minutes or more will be crunchy.


Serving suggestion 食べ方のオススメ:

I highly recommend trying this bread with olive oil and balsamic vinegar dip. It is the perfect thing to compliment the dough!



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