Focaccia

Be careful: for this recipe around 18-24 hours planning ahead are needed.

Ingredients for 2 hungry people  

• 150g flour type “0”
• 150g high protein flour type “00”
• 190g + 15g water
• 3g fresh yeast
• 8g + 15g extra virgin olive oil
• 7g + 8g salt
• 1 aluminium foil baking dish
• pizza stone
• aliment brush

Procedure

1. Mix the flours, the yeast and water for approximately 5-10 min;
2. Let it rest for 30 minutes, in a bowl covered with a towel;
3. Add 7g salt and 8g olive oil, and mix again;
4. Make a loaf and let it rest 1 hour, again in a covered bowl;
5. Make a loaf again and put it into a tupperware in the fridge for 8-16 hours;
6. Get the dough out of the fridge and prepare a mix of 15g water, 15g olive oil and 8g salt;
7. Brush the baking dish with the sauce;
8. Put the dough in the baking dish, and pushing with your fingers extend it to the size of the dish (be careful not to break it);
9. Brush the top of the dough with the sauce;
10. Let it rest for 2:15 hours and every 45 minutes brush it again;
11. Preheat the oven at 220°C with the pizza stone on the highest level;
12. Once warm let the stone get extremely hot leaving it there for an additional 10 minutes, possibily with the grill on;
13. Cook in the oven for 7 minutes;
14. The last minute turn on the grill;
15. The focaccia can be served warm or kept as bread for 1-2 days.

Be careful: size is important! The perfect amount of dough is circa 0.9g to 1g per square cm of tray.

Tip: if you're making more than 1 baking dish of focaccia you should divide the dough before putting it into the fridge and use more tupperwares.

Tip: rosemary, olives or some little tomatoes cut in half can be added as well on top, before putting into the oven.