Simple Focaccia with Rosemary

Simple Homemade Focaccia

Preparation: 20 minutes 

Cooking: 35 minutes 

Doses for: 4 people

Difficulty: Easy

Cost: Very low

Note + 3 hours of leavening 

INGREDIENTS

• Flour 0 470 g
• Dry brewer's yeast 5 g
• Sugar 16 g
• Water 230 g
• Whole milk 115 g
• Extra virgin olive oil 45 g
• Salt up to 12 g

TO SEASON:

• Rosemary to taste
• Extra virgin olive oil 40 g
• Salt flakes to taste

HOW TO PREPARE SIMPLE HOMEMADE FOCACCIA

To prepare the simple homemade focaccia, begin by mixing the yeast with the sugar 1 together in a small bowl and pour it, together with the flour, into the cup of a planetary mixer fitted with the paddle attachment 2. Turn on the planetary mixer and gradually pour in the milk and water. you will have mixed 3 together.

Then add the oil, also in a thin stream 4. Continue kneading until you notice that the dough has taken on a little consistency, so replace leaf 5 with hook 

Pour the salt and continue kneading for about 15 minutes until the dough is well combined: the dough is very hydrated so help yourself with a tarot to detach it from the hook 

Transfer the mixture onto the lightly floured work surface, always helping yourself with the tarot and always with the latter give a couple of folds, i.e. lift an edge and bring it to the center. Then lift the other end and bring this too to the middle and repeat once more.

Transfer the mixture into a bowl and cover with transparent film. Place the bowl in the oven with the light on and let it rise for 2 hours or until it doubles in size. Grease a baking tray (we used a 35x28 cm rectangular baking tray) carefully brushing the entire surface and along the edges 

Once finished, cover with transparent film and leave to rise for another hour in the oven with the light turned off but with the light on. Once the time has elapsed, create dimples in the dough with the tips of your fingers greased with oil.

Sprinkle with oil, a few leaves of rosemary and some salt flakes. Your focaccia is ready to be cooked in a static oven at 180° for about 35–40 minutes, on the lower part (check the cooking from time to time without opening the oven). Once cooked all you have to do is take it out of the oven and enjoy it plain or stuffed!

STORAGE

To make sure you enjoy the focaccia at its best, we recommend consuming it at the moment. However, it can be stored for up to 2 days by keeping it closed in a bag; in this case we recommend heating the focaccia in the oven for a few moments.

You can also freeze the focaccia while it is cooked; once defrosted, reheat it before consuming it.

pour the dough inside and grease your hands to prevent the dough from sticking 16. Begin to stretch it out with your fingertips 17 to distribute it until the surface and sides are completely covered 18. Since the dough is very hydrated, if you don't succeed immediately to fill the entire mold, let it rest for a few more minutes before continuing to stretch the dough.

ADVISE

Are you not up to date with the leavening times? No problem! Let the dough rest in the fridge, covering with cling film for up to 12 hours, the next day let the dough acclimatise and then continue as per the recipe.

If you prefer a more crunchy focaccia, once the dough has been spread out on the pan, proceed with cooking;

if instead you want to obtain a tall and soft focaccia, once you reach the last leavening stage, do not form the dimples but bake the focaccia directly by simply greasing it and sprinkling it with salt and rosemary. And if you can't find salt flakes, no problem, coarse salt will do just fine!