A very easy recipe for focaccia
I love making my own bread. Of course, my favorite is sourdough-based, but I also enjoy simple Italian crispy one!
Thus, I'm sharing another favorite recipe. It's definitely worth trying!
500 g of bread flour
100 g of whole wheat flour
500-525 g of water
40 g of honey
15-20 g of fresh yeast
30 + 30 g of vegetable oil
10 + 3 g of salt
Olives, tomatoes, rosemary
Dissolve fresh yeast and honey in slightly warm water and give it a little time to activate the yeast, approximately 15 minutes. Add 30 g of olive oil, flour and salt, and quickly knead the dough. It's enough just to do it quickly. Cover it tightly with a towel or plastic wrap. Then knead it right in the bowl every 30-40 minutes (depending on the temperature in your area) with wet hands, folding to the center. Cover it and repeat this 3-4 times.
When the dough has risen, become smooth, beautiful and a little bit sticky, take a baking sheet, put parchment on it, grease it with oil and spread the dough. Stretch it a little bit, cover with another baking sheet and let it rise well. It will take about 1-1.5 hours.
Pour the second part of the oil - 30 g - onto the dough.
Carefully make holes with your fingers while adjusting the dough throughout the mold. Add olives, tomatoes, rosemary and sprinkle with 3-4 g of flake salt.
Bake at 180°C (top-bottom setting) for about 40-45 minutes.The dough is highly hydrated, so it is bst to check the temperature inside - the finished dough should be 100°C (just like bread).
Pay attention to the amount of protein in the flour - for a good result, you need "strong" bread flour with a protein content of more than 13%.
Soaking overnight improves the flavor: when the dough is ready in the bowl, put it in the refrigerator (or on the balcony) overnight. In this case, use a little less yeast - 10-12 g. It may take longer to rise on the baking sheet after being refrigerated.
Tips:
Use your favorite oil.
Sea salt will be the best option.
Fresh yeast can be replaced with dry yeast (3:1).