Soft and Delicious Focaccia, with Fulvio Marino’s recipe. Very delicious and soft, this focaccia is perfect to take to the office or school and to fill with cold cuts and cheeses for a quiet family dinner.
Actually, it’s also good on its own. The only problem is that you can never stop eating it. Try it to believe it!! It’s good warm, just out of the oven, but also cold.
As I already mentioned, I used the recipe of the very talented Fulvio Marino, as well as his flours. I only made a few modifications to the original recipe to suit my needs. While he made the dough by hand, I had some help from the stand mixer. I don’t know how it would have turned out that way, but I am really satisfied with the result.
But now let’s see together how to make the Soft and Delicious Focaccia. Gather the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other yeasts to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups flour (I used 2 cups pandisempre + 1.5 cups type 0)
- 1.4 cups water (at room temperature)
- 2 tsp dry yeast
- 2 tsp salt
- 3 tbsp extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 0.6 cups water
- 5 tbsp extra virgin olive oil
- 2 tsp salt (+ as needed to sprinkle on the surface after baking)
Tools
For making the Soft and Delicious Focaccia you need:
- 1 Stand Mixer
- 1 Kneading Board
- 1 Bowl
- 1 Baking Pan
Steps
HOW TO MAKE SOFT AND DELICIOUS FOCACCIA
First, place the flour (I used 2 cups of Pandisempre flour from Molino Marino and 1.5 cups of type 0 flour) and 1 cup of water in the stand mixer and start kneading, then add the yeast and the remaining water, while continuing to knead.
Then, also add the salt, continue kneading for about 3 – 4 minutes, and finally add the extra virgin olive oil and knead until you get a smooth, well-incorporated dough ball. Place it on the floured kneading board and fold it a few times to improve the rising process.
Then, place the dough in a slightly oiled bowl. Cover with plastic wrap and let rise for about 2 hours at room temperature. In winter, I suggest letting it rise in the oven with the light on. Here’s the dough after rising.
After rising, take a square baking pan (approximately 14×14 inches) or a rectangular one (approximately 12×16 inches) and oil it well. Flip the dough onto the pan and turn it over to oil both surfaces thoroughly.
At this point, with your fingertips, start to stretch the dough, starting from the center, then let it rest for about 30 minutes, this way it will stretch better.
After the half-hour, the dough should be ready, so stretch it, always pressing with your hands. If you see that it is still elastic (i.e., it springs back), let it rest for another 10 minutes. Mine was perfect.
Now, let it rest for another 1 hour. Here it is after rising.
Preheat the oven to 450°F, in “static” mode.
In the meantime, prepare the brine. Put the water, extra virgin olive oil, and salt in a container and mix well with a fork. Once the dough is ready, generously sprinkle the surface with the brine, saving a bit that you will use for the focaccia once it’s baked.
Bake in the preheated oven for about 20 minutes. Here is the focaccia just out of the oven.
With a food brush, grease the surface with the remaining brine and salt again to taste. Here’s the focaccia ready!!!
Enjoy your meal!
Until the next recipe.
Well aerated.
The Pandisempre flour from Molino Marino, perfect for bread and focaccia.
Storage
You can store the Soft and Delicious Focaccia at room temperature for 1 – 2 days.
You can store the Soft and Delicious Focaccia at room temperature for 1 – 2 days.
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