The Focaccia Dough (keeps in the fridge) is a quick way to always have fresh focaccia at home: after the dough has risen, you can take a piece at a time and use it to make new ones.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Days
- Portions: 1 focaccia (pan diameter 12 inches)
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2 1/2 cups All-purpose flour
- 3/4 cup Water
- 10 g Fresh brewer's yeast
- 1 teaspoon Fine salt
- to taste All-purpose flour
Preparation
Place the lukewarm water (about 95-97°F) in a bowl, add the crumbled yeast and dissolve it well by stirring with a spatula.
Then incorporate the flour, mixing with a spatula for 1-2 minutes.
Add the salt and mix until it is well absorbed (just a few seconds)
Cover with plastic wrap, place the container in the fridge at a temperature of 41-43°F for at least 24 hours.Remove the dough from the fridge, shape it into a ball without pressing too much.
Dust a towel, place the ball on it, cover with another towel and let it rise for about an hour.
Butter a pan with a diameter of 12 inches, stretch the dough well and let it rise for another half hour.
Bake for about 25 minutes at 356°F
Suggestions/Tips
If you want, you can prepare a bit more dough and store it in the fridge for about a week, taking some out each time you want to make a pizza or focaccia. Or you can prepare bread for the following days using the same procedure.
With these quantities, I prepared a focaccia in a pan with a diameter of 12 inches. The recipe for Focaccia with ham and olives I made can be found here.
If you liked the Focaccia Dough (keeps in the fridge), try the recipes for other doughs:
What it is and how to make: Pizza Dough
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