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Classic focaccia (no kneading)

Focaccia classica (senza impastare)

Introduction

This is one of those recipe I call for dummies: in fact, if you follow my instructions step by step, the result will be bomb-proof!

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Visits: 1623
Date:
19 May 2011

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Directions

In a can (I used a measuring cup) emulsify water, oil and salt. Leave it aside. Now put in a bowl the two kind of flours and the salt, add two spoons of extra-virgin olive oil and the yeast, previously melted in warm water. As mentioned, add water until the dough will be easily mixed with a spoon (it's a very soft dough). Now oil the dough, cover the bowl with a dishtowel and let the dough rest for 10 minutes. Oil the pan, cover it with baking paper, then pour the dough into the pan and spread it out evenly with a spoon (the equalization won't be perfect, but it won't affect the result). Oil again the surface of the dough and let it rest for another 10 minutes. After the 10 minutes rest, you should GENTLY press the dough with a rolling pin twice, once from the center to one side, once from the center to the other side. Gently, because otherwise you might break the air bubbles inside the dough. Earlier I said "you should", because I press the dough not with a rolling pin, but with my hands, pressing gently with open palms, so that the bubbles will remain alive and well. Once this is done, let the dough rest for another 20 minutes. After the 20 minutes rest, riddle the surface of the dough with holes (do it with your finger) and then pour all (yes, I said all) the brine (after mixing it vigorously) over the dough; it may seem drowning in the brine, but look at the picture: it's perfectly normal!!! Let the dough rest for another 20 minutes, during which you preheat the oven to 427°F (220°C). After these last 20 minutes rest, you can garnish the dough with all the ingredients you like (green/black olives, rosemary.. Cold cuts and cheese must be added AFTER cooking). I put coarse salt on the dough surface: it's why I put less salt in the brine! Once you've garnished the dough as you like (but it's very good also with salt only), put it in the oven and bake it for 25 to 30 minutes or until golden brown. Make sure that the focaccia is also well cooked at its bottom!
Serves
6
Time required
90 mins
Difficulty level
Easy
Cost of ingredients
3 EUR
Country of origin
Italy
Ingredients
  • For the dough:
  • 250 g 00 flour
  • 250 g 0 flour (or manitoba flour)
  • A block of fresh yeast (25 g)
  • 225 g warm water (at approximately 68°F -20°C), BUT the dough requires more water: pour in 225 g of water, then add some more, until the dough will be easily mixable with a spoon
  • 2 tablespoons extra-virgin olive oil
  • salt
  • For the brine:
  • 65 g warm water (at approximately 68°F -20°C)
  • 65 g extra-virgin olive oil
  • salt (I only put a pinch of salt… later you'll understand why)

Tips

Good alone, perfect with cheeses and cured meats (of course, together with a cold beer)! If you want to see a picture of every step, you could visit my blog at this address http://en.alterkitchen.it/2011/02/25/classic-focaccia/

Comments (2)

20 May 2011
Grazie! In realtà coi passaggi intermedi si capisce ancora meglio, ma non volevo appesantire con foto bruttarelle di un impasto che si "ciuccia" la salamoia :D
MadeinKitchen Team
20 May 2011
ahah, che bella la presentazione! E anche la ricettina! :)

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Classic focaccia (no kneading)

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