The Soft Focaccia with Little Yeast is really like the one you buy at the bakery: soft, tasty, light, and full of bubbles that make it truly irresistible. Once you taste it, you won’t stop making it.

Difficulty: Easy
Cost: Cheap
Preparation time: 14 Hours
Cooking time: 20 Minutes
Portions: 1 baking sheet size in. 14.17×11.81
Cuisine: Italian

Ingredients

5 1/2 cups All-purpose flour
1 3/4 cups Water
1/2 tsp Fresh yeast
2 tsp Fine salt (1 level teaspoon)
3 1/2 tbsp Olive oil
as needed Butter
as needed Coarse salt
as needed Rosemary
as needed Green olives

Preparation

Pour the flour and crumbled yeast into the mixer bowl with the spiral kneading attachments.
Gradually add the water, waiting for it to be absorbed before adding more, continue mixing.
Once all the water is incorporated, knead further and then add the salt.
Continue mixing, then gradually add the oil, always waiting for it to be absorbed before pouring more.
When the ingredients are fully combined, you will get a smooth, soft, and elastic dough.
Remove it from the bowl and place it in a large floured bowl, cover with plastic wrap and a towel (or a blanket if the weather is cold) and let rise for at least 12 hours in a warm and dry place.
Once risen, grease the baking sheet with butter and spread the dough on it, trying to level it evenly.
Cover it with plastic wrap to prevent drying and forming a crust on the surface, and let rise for another 2 hours (or at least until the dough has doubled).
Once ready, drizzle oil on the surface, spread it well, and make indentations with your fingertips to form bubbles inside that will characterize the softness of this focaccia.
Sprinkle a bit of coarse salt, add olives and some rosemary if you like.
Bake at 392°F for 20 minutes.