Ingredients for 6 servings
500g Wheat flour (Edeka's type 405 )
7 g dry yeast
at least 5g (I would like to add 10g ) salt
5g sugar
400ml lukewarm water ( 30℃）
＋1tsp EV olive oil (for the step 3)
＋1tbsp EV olive oil (for the step 8)
＋Toppings of your choice (cherry tomatoes /olives/capper/rosemary )
＋Some more olive oil for applying with a brush
STEP1
You need a big tapper ware or a pot with a lid to prepare this magic dough.
Start by combining all the wheat flour ,dry yeast, salt, sugar and 400ml of luke warm water.
STEP2
Mix this dough roughly with using a small stick.
(Don't touch the dough with your hand yet.)
STEP3
This is already enough.
At this point, drizzle 1tsp olive oil over.
STEP 4
Spread the oil on the surface of the dough just to make it flat and moist.
No kneading required.
（Wet your hand with water so that the bread will not stick badly )
STEP 5
Cover the dough with a lid or a wax paper .
And let it rise for 60minutes in the room temperature.
STEP 6
60 minutes later, the dough should be doubled.
Then it's ready to be placed in the fridge.
We stop the fermentation here and keep it in the fridge over night.
If you want to bake it , you could already.
But I recommend to wait until the next day or at least 6 hours.
This overnight retarding does magic to dough.
The flavor will be vastly improved.
STEP 7
The following day , the dough should look like this.
(you see a lot of bubbles)
Keep this dough in a room temperature while preheating oven for 200℃.
STEP 8
Place a baking sheet on the baking tray (or oil coat the tray.)
Spread the dough into a rectangle to fit the shape of the baking tray.
If you want to bake a thick focaccia keep it in the room temperature for 60minutes before baking. The dough should rise again.
STEP 9
Place the desired toppings.
Drizzle about 1tbsp of olive oil.
STEP 9
Bake it in the preheated oven for 20-25minutes. (200℃）
When your focaccia is nicely browned on the surface, it is done!
Sprinkle some salt and drizzle some olive oil if you would like:)
Comments