A tall and soft focaccia, perfect for any occasion. Made with strong flour, fresh brewer's yeast, and extra virgin olive oil, this recipe guarantees a soft and tasty result.
In a stand mixer or bowl, combine water, flour, and yeast dissolved in 20 g of water taken from the total.
Add the salt and then the oil.
Knead for a few minutes and let rest for one hour at room temperature covered with plastic wrap.
Take the dough and perform the first series of folds by bringing the dough towards the center directly in the bowl.
After 40 minutes, do the second series of folds, cover, and after another 40 minutes do the third series of folds.
Let rest for another 40 minutes.
Spread the dough on a greased baking tray, create holes with your fingers, and add oil, coarse salt, and rosemary.
Cover with a clean cloth and let rest for one hour.
Recreate the holes and bake in a preheated static oven at 230-240°C for 15-17 minutes.
Stand mixer
Bowl
Baking tray
Cloth
Cooking times may vary depending on the oven.
Italia, Emilia Romagna
| 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 |
