It all started when I tried in a restaurant a unique flavor sandwich and as usually the most - delicious things are very simple. It consists of this unique Italian focaccia bread, prosciutto, artichokes and mayonnaise.
From that moment I began to search and experiment to find the right recipe for focaccia. I found many variations before finding the good recipe.
There are two options, one thin and crispy, and another is - thick and fluffy, I stopped on the second, and I'll be glad you like it.
Initial preparation: 1h  20 min Preparation: 20 min 
Serves: 6
    500 g - white flour
    14 g - dry yeast
    400 ml  - Hot water
    2 tbsp - oil 
Place in a bowl the flour, yeast, salt and 300 ml. of water. Gently mix the ingredients for about 5-6 minutes, during which pour the remaining water. Stretch the dough ahead, then fold to the center, turn 90 degrees and repeat, and so for 5 minutes. These steps also called kneading are a very important part of kneading dough for focaccia , that's the secret to get so light and fluffy dough.
Put  the dough on a  well- greased surface and  continue kneading for another 5 minutes. Then return the dough in a well greased bowl, cover with foil and leave in warm temperature while the dough increases its volume twice.
Once the dough has doubled twice in the pan put a baking sheet spread out the dough and let it rise for a hour warm. Sprinkle with sea salt and olive oil.
Preheat oven to 220 C bake for 20 minutes. You can check whether it is well-done by inserting a toothpick and if after removing it there is no dough on the toothpick, then focaccia is ready.
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