Focaccia is a flat bread seasoned with aromatic herbs that is directly related to pizza, but unlike pizza, it integrates flavorings into the dough and rarely incorporates tomato. It can be eaten as the bread that normally accompanies meals but also as a snack since it is much tastier than ordinary breads.
Focaccia is considered a typical Ligurian product, although its origin can be traced back to Roman and even Etruscan times. Loaves with similar names are named in texts from classical antiquity. Currently it has become popular in many parts of the world.
Making focaccia is not difficult if the following measures are strictly followed. To avoid inaccuracies with volume measurements, we list all ingredients, both dry and liquid, in grams/oz. For this reason, before undertaking the preparation, you must have a quality kitchen scale.
INGREDIENTS :
- 450 grams (15.8 oz) of bread flour
- 5 grams (0,17 oz) of dry baker's yeast
- 220 grams (7.76 oz) of filtered water
- 15 grams (0.52 oz) of sugar
- 50 grams (1.76 oz) of extra virgin oil
- 120 grams (4.23 oz) of whole milk
- 12 grams (0.42 oz) of fleur de sel
- Some salt flakes
- Rosemary sprig
- Optional: filleted black olives
First, in a bowl we will pour the yeast with the warm water and the sugar. In this way we are going to "feed" the yeast so that it begins its work. Let it rest for an hour covered by a cloth in a warm and dimly lit place in the kitchen.
After the hour we are going to mix the yeast with the flour, the whole milk and the oil. The dough can be worked without problems with the electric mixer of rods.
When it is homogeneous, add the salt (12 grams/0.42 oz) and knead it on the previously floured kitchen marble and with our hands soaked in oil so that it does not stick. The kneading should last between 15 and 30 minutes.
After kneading, we place the dough on a rectangular tray that can be baked, previously painted with oil. Cover with plastic wrap and let it rest in a warm place in the dark for the time necessary for the dough to double in size.
After time we remove the plastic wrap and puncture the entire surface of the dough with the help of a fork. This will prevent it from rising too high and warped when baking.
It is time to decorate with the rosemary and if you want with the filleted olives. You can also add the salt flakes.
The focaccia is baked for 40 minutes at 180 degrees Celsius (356 F).
Let it cool and serve alone or with some cheese, ham etc.