Yeast focaccia
Description
The recipe won't take much time. You can eat focaccia right after baking, while it's still hot, as well as once cooled. You can add sautéed onions, cheese, rosemary (or other herbs), coarse sea salt, olives and black olives, and dry spices to this bread. You can shape the dough into a ball or a flat layer, make it large or small. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Sift the flour into a large bowl, then add the yeast and 1.5-2 teaspoons of salt.
- 2
Step 2
2. Thoroughly mix all dry ingredients together with a whisk.
- 3
Step 3
3. Cool the boiled water to room temperature, then immediately pour it all into the bowl with the dry ingredients.
- 4
Step 4
4. Mix the contents with a spatula, do not knead, just mix until all the water is absorbed.
- 5
Step 5
5. Cover the bowl with plastic wrap and let it sit for 12-18 hours at room temperature.
- 6
Step 6
6. Pour 1/3 cup of cold-pressed olive oil into a baking dish, spreading it evenly over the surface.
- 7
Step 7
7. Remove the film and gently press down the dough with a spatula.
- 8
Step 8
8. Transfer the dough from the bowl directly into the pan with olive oil.
- 9
Step 9
9. With your hands, stretch the dough to fit the pan, and using your fingers, make indentations all over the surface (dip your fingers in olive oil first).
- 10
Step 10
10. Wash the rosemary sprig, remove the leaves from the stem and finely chop them.
- 11
Step 11
11. Sprinkle the dough with coarse sea salt and chopped rosemary.
- 12
Step 12
12. Cover the pan with foil and place in a preheated oven at 230 degrees for 20 minutes.
- 13
Step 13
13. Then carefully remove the foil and bake for another 20 minutes.
- 14
Step 14
14. Remove the focaccia from the pan and immediately cut it into pieces or tear it by hand.