Water Focaccia!
If you own a Panasonic Croustina, you already know this bread machine is a small technological miracle for those who love a crisp crust and artisanal bread.
However, there is one preparation that truly tests its versatility, turning humble ingredients into a masterpiece of lightness: water focaccia.
This version, characterized by very high hydration and a pronounced open crumb, is the ideal solution for anyone looking for a wholesome snack or a bread substitute that stays soft for days.
The peculiarity of this recipe lies in the simplicity-hydration pairing.
Unlike classic focaccia, here the percentage of water relative to flour is very high.
Using the Croustina greatly simplifies the work… its dough hook and internal temperature sensors ensure perfect gluten development.
To obtain water focaccia I used the Panasonic Croustina’s dough program (Pizza/Dough).
While the machine works silently for about 45 minutes, the oxygenation of the dough allows the formation of those air bubbles that, during baking, become golden alveoli.
Use a type 0 flour with good strength (at least 12 g of protein) to hold the water.
The focaccia pairs wonderfully with fresh rosemary or cherry tomatoes; thanks to the high moisture content, this leavened bread keeps perfectly for 24–48 hours, maintaining an aroma that will make you forget the bakery down the street. “The final touch that elevates this focaccia is the scent of thyme, which together with re-milled semolina gives an irresistible rustic Mediterranean aroma just out of the oven.”
Calories 618 per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Water Focaccia
- 2 3/8 cups re-milled durum semolina
- 1 2/3 cups type 0 flour (similar to all-purpose)
- 2 1/3 cups water
- 2 1/3 tsp salt
- 2 tsp extra virgin olive oil
- 1 1/4 tsp fresh yeast
- 2 tablespoons extra virgin olive oil (for topping the focaccia)
- 1 tablespoon extra virgin olive oil (on the pan)
- 2 teaspoons salt (for topping the focaccia)
- 1 1/2 tsp thyme
Tools
- 1 Baking pan
- Bread machines
Preparation of Water Focaccia
Take the bread machine pan, fit the dough blade, add the dry ingredients first and then the liquids, insert the pan into the machine and start the dough program.
On my machine it’s button 17 and it runs for 45 minutes.
Of course, the recipe can also be mixed in a stand mixer.
Bread machine: button 17.
When the dough cycle is complete, transfer the dough to a greased bowl and let it rise covered with plastic wrap for about 2 hours.
Once risen, grease a 12 x 16 in (30 x 40 cm) baking pan, pour in the dough, then wet your hands and stretch the dough evenly across the pan.
Let it rise for about 1 hour, then sprinkle with thyme, salt and a drizzle of extra virgin olive oil.
At this point preheat the oven to 428°F and bake for 15 minutes, then increase the temperature to 464–482°F and bake for another 6–7 minutes.
Of course you should also adjust according to your oven, so check the focaccia during baking.
