The Locatelli focaccia is a famous recipe made with leavened dough and has defined and fixed steps for its preparation.
The dough must not be mixed with hands but only with a spoon, then it is placed on the baking sheet, gradually handled, and left to rise for 10 minutes each time in short… it is unique and detailed.
The recipe was passed to me by my younger sister Annamaria and today I finally tried it.
I meticulously followed the various steps but greatly reduced the water and salt liquid with which it is brushed before baking because it seemed like an enormous amount to me… On the web I read that it should all be used, but I swear I couldn’t do it!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read a sweet and a savory recipe!
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LOCATELLI FOCACCIA
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for LOCATELLI FOCACCIA
- 2 cups all-purpose flour
- 2 cups double zero flour
- 1.25 cups water (warm)
- 0.5 oz fresh yeast
- 2 tbsps extra virgin olive oil
- 1 tsp salt (5 to 10 grams)
- 0.25 cup water (for me, half)
- 0.25 cup extra virgin olive oil (for me, half)
- 1 tbsp salt (for me, half)
Tools for LOCATELLI FOCACCIA
#adv
- Stand Mixer
- Bowl
- Plastic Wrap
- Kitchen Scale
Preparation for LOCATELLI FOCACCIA
In a large bowl, mix the all-purpose flour, double zero flour, and fine salt.
Make a well in the center of the dry ingredients and add the warm water, extra virgin olive oil, and fresh yeast.
Mix everything with a spoon (do not use hands as the recipe specifies) to make it as homogeneous as possible.
Grease the prepared dough and let it rise for 10 minutes.
Now pour it into a baking tray, adding a little oil and letting it rise again for 10 minutes.
Spread the dough with your fingers starting from the center of the dough and let it rise for 20 minutes.
Carefully not to break the air bubbles created by the leavening, apply slight pressure to the dough and pour over the brine emulsion made by combining water, salt, and oil.
As specified in the doses above FOR THE SALTED LOCATELLI FOCACCIA, I reduced all the doses by half because, in my opinion, they are very excessive (but I’m not an expert baker, so please test the doses yourself!).
Let it rise for another 20 minutes.
Bake at 356°F (180°C) for about 25/30 minutes or according to your oven’s characteristics.
Let it cool slightly and enjoy your Locatelli focaccia!
P.S. I cooked the Locatelli focaccia on the oven tray protected by parchment paper because I didn’t want a high focaccia to fill, but a low product as you see in the photo. If you want a very high and thick leavened product, use a tray of about 11 inches (28 cm).
Enjoy your meal!
Annalisa
Tips and Notes
Even though I’m not very experienced, I like to occasionally prepare leavened products in my kitchen, and I recommend you read this collection of savory leavened recipes and this collection of sweet leavened recipes you’ll find walnut bread, zucchini angelica, sweet Danube, krapfen focaccia, and much more!
If you want to read the BIOGRAPHY OF CHEF LOCATELLI … Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s page on Facebook to not miss any recipe or special and to comment on the various preparations with me!!! Copyright © 2017 Annalisa Altini, All rights reserved
