The white focaccia with extra virgin olive oil is a simple leavened dough made with re-milled semolina flour that gives it a golden appearance, oil, water, and salt!
It’s a soft and tall basic focaccia, perfect as a bread substitute or stuffed with cold cuts and cheese.
Its aroma envelops the entire kitchen, it’s so good, soft, and fragrant especially when warm and freshly baked, this simple dough is also very appreciated by children!
At my home, I often prepare it with many variations, and each time the tray is left empty!
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- Difficulty: Very Easy
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the white focaccia with extra virgin olive oil
- 4 cups re-milled durum wheat semolina flour (about)
- 0.28 oz fresh yeast
- 1 cup water
- 3.38 tbsp olive oil
- 1 tsp salt
Tools
- Stand Mixer
- Baking Tray
- Oven
Preparation for the white focaccia with extra virgin olive oil
In a stand mixer or bowl by hand, dissolve the yeast in the water, add the oil, and gradually all the flour, knead well, then lastly add the salt, work the dough well for a few minutes until it is well incorporated.
Let the dough rise in the bowl or the same stand mixer container, covered with a cloth.
After about 2 – 3 hours, depending on the temperature in your home, it should be well risen, about double.Grease a baking tray with some oil, with oiled hands, because the dough is quite soft, place the dough in the tray spreading it with your hands and poking the surface.
Let rise again for about less than an hour in a warm place until it reaches the edge of the tray.
With your fingertips make dimples in the dough, then transfer it to the preheated oven.
Bake the white focaccia with extra virgin olive oil in a preheated oven at 480°F fan for about 20-25 minutes, depending on the power of your oven.
When the focaccia takes on that beautiful golden appearance, remove it from the oven.Once cooked, brush the surface with some extra virgin olive oil; this not only makes it softer but also adds an extra touch of flavor.
Slice the focaccia and serve it either on its own or accompanied or stuffed with something else.
Tips and Variations
Once cooked, the focaccia can be opened in half and filled with whatever you like most! You can, for example, spread some cheese or fill it with prosciutto crudo or cotto!
The white focaccia can be stored for 1-2 days in a paper bag.
It can be frozen once cooked and cooled down and then defrosted and heated as needed.
