Focaccia

Italy
focaccia

The focaccia bread is from the region of Liguria. It is very soft and is consumed as an aperitif, with olives or as a sandwich.

Preparation time:
2H10

Cooking time:
The time varies depending on the type of machine and program selected. Thank you for referring to the manual for your machine.
12 m

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Preparation

picto_machine_on_cn

Preparation:
1 - Mix all of the ingredients in a bowl. Knead until completely blended.
2 - Leave the dough to ferment for 30 minutes and cover with a damp cloth.
3 - Roll the dough out and leave to rest for another 30 minutes.
4 - Mix 30g water, 100g olive oil and 5g salt, spread some of this mixture on the dough. Push your fingers into the dough to make lots of holes.
5 - Leave to proof for 30 minutes.
6 - Bake at 220 °C for 12 minutes.

Ingredients

  • Flour (T55): 667 g
  • Salt: 13 g
  • Water: 433 ml
  • Olive oil: 53 ml
  • Fresh Yeast: 13 g

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