2 min
Prep. time: 3 hours
Cook Time: 30 minutes
Difficulty: 1 out of 5
Serve: 6
Ingredients:
5 cups 00 Flour
2 1/2 cups Water
2 tsp Dry Yeast
2 tsp Salt
1/2 cup Olive Oil
Non-stick pan, 9x3 inch and a height of 2"
Preparations:
This recipe is for preparing focaccia without kneading with your hands, directly in the bowl without dirtying anything else and without having flour everywhere. You work briefly with a spoon and then make quick and easy folds to incorporate air and make it very high and fluffy.
Put 5 cups of flour in a bowl with dry yeast. Gradually add water, mixing with a spoon.
Also add salt, stirring with the spoon from top to bottom to let as much air as possible into your focaccia.
As the last ingredient, pour the oil and knead with a spoon until it is absorbed, the dough does not need to be smooth.
Now let's start making the folds: wet your hands so the dough won't stick to your fingers then lift the dough from the outside and tuck it in the center.
Do this movement 7-8 times then cover with plastic food wrap and the focaccia rest for 20 minutes.
After 20 minutes, resume the dough, wet your hand and tuck it in the center making the folds as you did before, then cover with plastic wrap and let it rest for another 20 minutes.
You will have to do this step 5 times.
After the last fold, cover with film and let it rest until doubled, which will about two hours.
You will notice that between one fold and another the dough has already begun to rise.
Once doubled, season the bottom of a pan with oil, pour the dough, roll it out by squeezing it with your fingertips and form the classic holes. Sprinkle with with olive oil and desire toppings on your choice. Salt and rosemary - a lovely classic version, tomato and oregano, olives, rosemary and garlic, onions. You pick! Baked for 25-30 minutes at Cook until deep golden brown all over, the top is lightly crisp and edges are crusty.
Remove from the oven and put on the cutting board, let it rest for a few minutes then cut and eat it while still hot.
Chef tips:
Once cold, you can store the focaccia in a plastic bag and remain soft for a couple of days. To freeze focaccia, wrap it in plastic wrap or place into a freezer bag. Focaccia will last up one month in the freezer.
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