Low and crispy focaccia with long fermentation, one of the most appreciated recipes from our collection of focaccias and many recipes not to miss.
A few days ago I worked on a long-fermentation pizza dough and made a potato pizza and a classic one. I had some dough left and thought of making a crispy, simple and delicious focaccia.
So today’s recipe is similar to the ones I mentioned, with the difference that this is a focaccia — a low, crispy and delightful one, great on its own and perfect with cured meats and cheeses. Would you like to try it too? Let’s go to the kitchen, but before we start I remind you that if you want to keep up with all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
Take a look:
- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 4 lb 6-8 servings
- Cuisine: Italian
Ingredients
- 3 cups finely milled durum semolina
- 4 cups Type 0 flour (all-purpose)
- 4 1/3 tsp salt
- 3 1/8 cups water
- 3 1/3 tbsp extra virgin olive oil
- 1 tsp sugar
- 1 tsp active dry yeast (or 12 g fresh yeast)
Preparation
The dough for the focaccia, as I mentioned, is this one: long-fermentation pizza dough in the fridge. In that link you will find the full step-by-step instructions to make it.
Once the dough has risen, divide it into portions. With this quantity you can make pizzas and focaccias, so portion it and choose what to do: it will make three thin focaccias in roughly 14 x 16 in pans, or two thicker focaccias.
If, like me, you want a thin focaccia, line a baking pan with parchment paper and brush it with oil. Place the piece of dough on top and stretch it with oiled hands. If it is too elastic, let it rest for ten minutes and then continue stretching until you obtain a layer about a little over 1/4 inch thick.
Return the dough to the oven with the light on for about thirty minutes so it can resume proofing. Then give it a generous drizzle of olive oil, spread it evenly and use your fingertips to make dimples.
Sprinkle with salt and pepper and bake at 392°F (convection, if available) for about 30 minutes or until it reaches the desired golden color.
Remove from the oven and serve hot or at room temperature.
Storage notes and tips
Consume the focaccia the same day to enjoy it crispy and fragrant; otherwise portion it and freeze it, then thaw as needed.
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