Focaccia
How to make focaccia. A typical bread from Liguria, Italy.
Ingredients
- 4 cups or 500 g flour
- 2 tbsp dry yeast
- 1 tsp sugar
- 1/2 tsp malt syrup (optional)
- olive oil extra virgin
- rock salt
Instructions
- Sift the flour into two mounds of about 1/5 and 4/5 the amount, each in separate bowls.
- Dissolve the yeast, sugar and malt in about 3/4 cup tepid water.
- Form a well in the smaller mound of flour and add the dissolved yeast mixture.
- Mix slowly and knead for about 5 minutes.
- Cover with a cloth and set aside to rise in a warm spot for about 3 hours to develop into a starter.
- When the starter has risen and become spongy and porous, place it in the larger mound of flour.
- Add about 1 cup of water.
- Incorporate the flour and knead for about 7 minutes, adding warm water as needed, until the dough is smooth and elastic.
- Cover with a clean towel and set aside to rise in a warm spot for 2 to 3 hours.
- Generously oil a round or rectangular pan (the largest that will fit into your oven), preferably one with a thick bottom.
- Stretch the dough into the pan, pressing down firmly with your fingers to make inentations every 1/2 inch.
- Mix a pinch of salt with about 3 tablespoons water and 3 tablespoons olive oil.
- When the salt has partially dissovled, drizzle the mixture over the dough and work it into the indentations with your fingers.
- Preheat the oven to 450° F/230° C.
- Allow the dough to sit for about ½ hour, then bake for 15 to 20 minutes, until the focaccia is golden.
- Serve hot or at room temperature. Enjoy!