Focaccia dough (keeps in the fridge) is a quick way to always have fresh focaccia at home: after the dough rises, you can take a piece each time and use it to prepare new ones.
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Here you can find links to other delicious focaccia recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Days
- Portions: 1 Piece
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups All-purpose flour
- 3/4 cup Water
- 1 tbsp Fresh yeast
- 1 tsp Fine salt
- to taste All-purpose flour
Preparation
Place the warm water (around 95-97°F) in a bowl, add the crumbled yeast and dissolve it well by stirring with a spatula.
Then incorporate the flour, stir with a spatula for 1-2 minutes.
Add the salt and mix until it is well absorbed (it just takes a few seconds).
Cover with plastic wrap, put 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 gently into a ball without pressing it too much.
Dust a kitchen towel, place the ball on top, cover it with another towel and let it rise for about an hour.
Butter a baking tray with a diameter of 12 inches, spread the dough well and let it rise for another half an hour.
Bake for about 25 minutes at 356°F
Tips/Advice
If you want, you can prepare a bit more dough and store it in the fridge for about a week, taking some 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 amounts, I made a focaccia in a baking tray with a diameter of 12 inches. You can find the recipe for Focaccia with ham and olives here.
If you enjoyed the Focaccia Dough (Keeps in the Fridge), try the recipes for other doughs:
What is and how to make: Pizza Dough
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