Easy home-made focaccia recipe
Last week I was on holiday in Mexico and I got a craving for focaccia.
Baking is always something of an adventure when you are not in your usual environment and using an oven you are not accustomed to. Since I didn’t have my KitchenAid with me, I decided to whip up a recipe that required kneading by hand, based on the Tuscan potato “schiacciata” that I had previously tested (click here for the video recipe).
This recipe is always a success, whether you let the dough rise slowly in the fridge or at room temperature, depending on how much time you’ve got. It is included in Vivalafocaccia’s list of simplified recipes which you can find here.
Video of Focaccia recipe
Baking sheet size: 25×40 cm.
- 400 g Flour 00
- 360 g Water
- 40 g Extra Virgin Olive Oli
- 6-8 g Salt
- 4 g Sugar
- 20 g Yeast(or 7g Lievito Disidratato)
If your baking sheet is a different size, click here to calculate the right amounts for you.
- Dissolve the yeast into the water
- Add sugar and mix well
- Add the oil and the flour
- Stir well for a couple of minutes with a spoon until the flour is well blended
- Add the salt
- Stir for another 2-3 minutes
- Grease a bowl with a little oil
- Pour the dough into the greased bowl
- Cover the bowl tightly and let it sit for 2-3 hours (depending on the temperature) away from drafts – this is the
- Quick Rising method
- Alternatively, you can let the dough rise in the fridge for about 8-12 hours, that’s the Slow Rising method
- Here’s what the dough should look like after leavening. It will have doubled in volume. If you left the dough in the fridge and it hasn’t risen much, you can just leave it one more hour at room temperature.
- Grease a 25 by 40 cm baking sheet. If your baking sheet is a different size, click here to calculate the right amounts for you.
- Pour the dough onto the baking sheet trying to avoid it folding on itself
- Make sure your hands are well greased with oil. This dough is really moist and sticky.
- Spread the dough evenly on the sheet
- Here’s what it should look like after you’ve stretched it out
- Sprinkle the surface with coarse salt or regular kitchen salt
- Now dimple the dough by pressing down with the tip of your fingers, as you can see in the video
- Let the dough sit for another 60 minutes away from drafts
- Bake for 15 minutes at 220° C
- Brush or sprinkle extra virgin olive oil on the surface
- Your focaccia should be nice and soft on the inside, but with a really crunchy crust. It’s great for making sandwiches.