Today I prepared a thin focaccia with mixed herbs that enhance the flavor without weighing down the recipe and give a tasty twist to the dish!
To make the dough for this recipe, I used dry dehydrated yeast, which is very convenient and quick to use.
This type of yeast is freeze-dried without water, lasts longer, and is available in powder or small granules in sachets. It is used after being reactivated.
HOW TO CONVERT DRY YEAST WITH FRESH YEAST?
If we check the package of fresh yeast found in supermarkets among fresh products (where we find packages of shortcrust, puff pastry, etc.), we see it weighs 25 grams, while the sachet of dry dehydrated yeast is 7 grams.
So the ratio between the fresh yeast and dry yeast is about 3:1.
EXAMPLE
To prepare a recipe requiring 10 g of fresh yeast, you will need 3 grams (precisely 2.8) of dry yeast.
25 : 7 = 10 : x
Generally, I use Mastro Fornaio dry yeast, which I find infallible and always have in the pantry!
Here are some other savory recipes:
RUSTIC FOCACCIA
SOFT FOCACCINE
THIN FOCACCIA WITH MIXED HERBS
The kitchen of ASI
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the THIN FOCACCIA WITH MIXED HERBS RECIPE
- 3 1/3 cups all-purpose flour
- 1 1/2 tsp dry yeast
- 1 1/2 tsp sugar
- 1 tsp fine salt
- 2 tbsp extra virgin olive oil
- 1 cup water (lukewarm)
- to taste parsley
- to taste sage
- to taste rosemary
- to taste Maldon salt flakes
Tools for the THIN FOCACCIA WITH MIXED HERBS RECIPE
- Baking Trays
- Bowls
Preparation of the THIN FOCACCIA WITH AROMATIC HERBS RECIPE
For the preparation of the thin focaccia with mixed herbs, first, I put the flour on the work surface and create a well in the center.
In the center, I place the dry yeast and half a teaspoon of sugar, which helps activate the yeast.
On the edges of the well, far from the yeast, I add the salt, which should never be in contact with the yeast as it “kills” the leavening process.
Also in the center, I add the EVO oil and start kneading by pouring the lukewarm water little by little.
I continue to pour and knead until I get a soft and elastic dough.
I place it in a bowl, cover with plastic wrap or a cloth and let it rest until it doubles in volume.
Of course, the dough can be made with a mixer, kneading for about ten minutes with the hook.
After doubling, I knead again to remove the air and then spread it out on the oven tray lined with parchment paper and slightly greased with extra virgin olive oil.
I cover again and let it rise for the second time for about 30 minutes.
I then brush with extra virgin olive oil, sprinkle with a generous amount of chopped herbs, and add a few grains of Maldon salt.
Now, it’s time to bake at about 390°F for 25 minutes or until fully cooked.
Cut into squares and serve the thin focaccia with mixed herbs at the table, and bon appétit!
Annalisa
