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Tall and Soft Focaccia

Tall and Soft Focaccia

@foodie-cooklab

A tall and soft focaccia, perfect for any occasion. Made with strong flour, fresh yeast, and extra virgin olive oil, this recipe guarantees a soft and tasty result.

Difficulty: Medium
Cooking: 17 min
Preparation: 180 min
Country: Italia

Ingredients

No. Servings
  • Strong flour (at least 13 g protein)500g
  • Room temperature water400g
  • Fresh yeast5g
  • Extra virgin olive oil25g
  • Salt1unit
  • Coarse saltto taste
  • Rosemaryto taste

Preparation

  1. STEP 1 OF 9

    In a stand mixer or bowl, combine water, flour, and yeast dissolved in 20 g of water taken from the total.

  2. STEP 2 OF 9

    Add the salt and then the oil.

  3. STEP 3 OF 9

    Knead for a few minutes and let it rest for an hour at room temperature, covered with plastic wrap.

  4. STEP 4 OF 9

    Take the dough and make the first round of folds by bringing the dough towards the center directly in the bowl.

  5. STEP 5 OF 9

    After 40 minutes, make the second round of folds, cover, and after another 40 minutes, make the third round of folds.

  6. STEP 6 OF 9

    Let it rest for another 40 minutes.

  7. STEP 7 OF 9

    Spread the dough on a greased baking sheet, create holes with your fingers, and add oil, coarse salt, and rosemary.

  8. STEP 8 OF 9

    Cover with a clean cloth and let it rest for an hour.

  9. STEP 9 OF 9

    Recreate the holes and bake in a preheated static oven at 230-240°C for 15-17 minutes.

Suggestions

  • Stand mixer

  • Bowl

  • Baking sheet

  • Cloth

General Information

More information

Cooking times may vary depending on the oven.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)178.96
Carbohydrates (g)34.77
of which Sugars (g)0.84
Fat (g)2.76
of which Saturates (g)0.39
Protein (g)5.4
Fiber (g)1.1
Sale (g)3.82
  • Proteins
    5.4g·12%
  • Carbohydrates
    34.77g·79%
  • Fats
    2.76g·6%
  • Fibers
    1.1g·2%