If you live in a country with a cold, long and dark winter, you will most likely love baking as much as I do.
To fight the inclement weather, I use to prepare this simple and classic focaccia at least once a week for my family, and every time I’m invited at dinner with friends.
My suggestion is to try this focaccia with fresh slices of Mortadella al pistacchio, it matches very well!
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3h 45 min
INGREDIENTS for a metal baking sheet (about 25 cm x 35 cm)
- 500g wheat flour (4 cup), or all-purpose flour
- 300g semolina flour (~ 1 3/4 cup)
- 18g fresh active yeast (0.6 oz)
- 50ml extra virgin olive oil (1/5 cup)
- 450 – 500g warm water (2 cup)
- 20g salt (0.7 oz)
- a pinch of sugar
- flake salt
- 1/2 glass (1/2 cup) of water + 3 tbsp Evo Oil
- In a large bowl pour the flours, make a well in the center and add salt and oil in it. Add yeast and sugar in a glass with warm water, and dissolve them. Then pour it in the bowl with the flours.
- Using your hands, mix everything together until very well blended. If the dough is too hard, add a little of warm water.
- To speed up the process you can use a stand-mixer. Fit the dough hook and knead until you get a smooth, sticky dough.
- Place it in a greased bowl, large enough to hold a doubled in size dough. Cover with a clingfilm well sealed (I use an elastic bend) or oil the surface to avoid the dough becomes dry and forms a crust on the top.
- Let rise for 2 hours in a warm place. The dough is ready when duplicated in volume and it is sticky, uniform and airy.
- Pre-heat the oven to 230-250°C.
- Oil a metal baking sheet (about 25 cm x 35 cm), pour the dough, and spread it using your fingers.
- Mix in a glass water and oil, pour the mixture on top of focaccia, and distribuite very well. Let it rise for 1 hour. Then dust the flake salt on top.
- Bake the focaccia for around 20 minutes. The surface and the edges have to be crispy and golden.