Updated: Aug 25, 2020
Preparation :3 Hours
Cooking: 5-20 Minutes
Ingredients for a Pan 25 x 40 cm:
190 g Water 300 g Type 0 flour if possible, if not available all purpose flour 20 g Extra Virgin Olive Oil 7 g Salt 3 g Malt or Sugar 17 g Brewer's Yeast
190 g Acqua
300 g Farina Tipo 0
20 g Olio Extra Vergine di Oliva
7 g Sale
3 g Malto or Sugar
17 g Lievito di Birra
Dissolve water, salt, malt and oil, add half of the flour, add the well-crumbled yeast.
If you use dry yeast, dissolve it in a little warm water that you keep aside from the initial amount of water. The water should not be too hot or spoil the yeast work the dough by adding the remaining flour until a compact but not hard dough is obtained.
Cover well and leave the dough to rest for 10-15 minutes on a wooden board covered with a cloth so that it does not take in too much air (this avoids the formation of the crust).
Fold the dough into 2 or 4, cover well and leave again the dough to rest for 10-15 minutes
In the meantime pour a little oil into the center of the pan with 10 ml of water, give the pasta a shape that follows the pan shape.
Sprinkle the top of the pasta with oil with a brush or fingers, put the pan with the dough in a warm place such as the oven with the light on (about 30C Degrees) for about 30/40 min.
To have a better result of the leavened place a cup of very hot water inside the oven and leave it there.
After 40-60 minutes, the dough will double more or less in volume.
Spread it in the pan with your hands as much as possible until it occupies the whole pan.
Sprinkle the surfaces with abundant veil of salt, leave to rest for 30 minutes.
Pour some warm water on the surface and add the extra virgin olive oil, imprint the entire surface with your fingers to form the characteristic holes, leave to rise for at least 60-75 minutes.
Bake in a preheated oven and cook at 220-240 degrees for about 5-20 minutes.
Each oven is different, check the Focaccia regularly.
Once cooked, take out of the oven, give a brushstroke of oil on the surface and serve hot.
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