A high and soft focaccia, perfect for any occasion. Made with strong flour, fresh brewer's yeast, and extra virgin olive oil, this recipe ensures 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 salt and then oil.
Knead for a few minutes and let rise for an hour at room temperature, covering with plastic wrap.
Take the dough and do the first fold by bringing the dough towards the center directly in the bowl.
After 40 minutes, do the second fold, cover, and after another 40 minutes do the third fold.
Let rest for another 40 minutes.
Spread the dough on a greased baking sheet, create holes with your fingers, and add oil, coarse salt, and rosemary.
Cover with a clean kitchen towel and let rest for an hour.
Recreate the holes and bake in a preheated static oven at 230-240°C for 15-17 minutes.
Stand mixer
Bowl
Baking sheet
Kitchen towel
Cooking times may vary depending on the oven.
Italy, 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 |
