Focaccia is one of the regionally diverse classics of Italian cuisine.
It has a most enjoyable dough to prepare and a recipe that asks for generosity in olive oil. You can consume this delicious bread for breakfast or any meal you want. Our recipe includes fermentation in the refrigerator for a long time, but do not think that it's troublesome because when it's cooked, you will understand the difference in the first bite you put in your mouth.
Mix together the flour, salt, and instant yeast. Add lukewarm water and mix them to combine.
Drizzle mixed focaccia with some olive oil not to dry dough in the fridge.
* Cover its top and put dough into the fridge for an 18 hour to ferment.
* The day after, pour 2 tablespoon olive oil to prepare the pan for baking (ours was 25x15 cm) (If you are going to use a glass baking pan, use olive oil and butter together to prevent sticking)
* Take some olive oil in your hands, take the dough from the bowl and put it on the pan. Leave it until the dough spreads on the pan (2 hours). (It will depend on the temperature of the kitchen and the time of year)
* Pour some olive oil on to dough and take some on your hands.
* And now the funniest part; dimpling the focaccia dough however you want. Sprinkle flaky sea salt over the dough.
Push sprigs of rosemary into the dimples in the dough and add whatever you want over it. (cherry tomatoes, garlic, olives, thyme...)
* Bake for 25-30 minutes in a heated oven to 200C until golden.
* While the bread is still hot, drizzle over 1-2 tablespoon olive oil. Cut it however you want and serve warm or cold.
Servings 0
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