The 1000 bubbles focaccia is one of my favorite recipes. It is delicious both on its own and stuffed. I like to eat it warm too.
The 1000 bubbles focaccia is very easy to prepare and you can easily make it by hand or with a mixer.
I kept it simple, but you can stuff it before baking with rosemary, cherry tomatoes, olives, onions, whatever you like!!!
I’ll leave you with more focaccia ideas, if you love them as much as I do!!!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour
- 1 2/3 cups water
- 1 tbsp salt
- 1 tsp fresh yeast
- 1 tsp sugar
- 3 tbsp extra virgin olive oil
Tools
- Bowl
- Baking Pan
- Stand Mixer
- Spatula silicone
Steps
In a bowl dissolve the yeast in the water with the sugar.
Add the flour and salt and mix with a spatula.
Let it rest for 10 minutes.
After the 10-minute rest, add the oil and mix. Do 3 rounds of folds 15 minutes apart with the spatula, bringing the ends of the dough to the center. Let rise until doubled.
Generously oil a pan, deflate the dough by doing another round of folds with the spatula. Pour the dough into the pan and let it rest for about 1 hour. Make the classic holes with your hands, add more oil and Aromatic Salt and bake for 30 minutes at 392°F
Pour all the ingredients into the Thermomix and work for 5 minutes at ear speed.
Transfer the dough to a bowl to rest for 30 minutes. Then after the 30-minute rest do 3 rounds of folds 15 minutes apart from each other and let rise until doubled.
Generously oil a pan and pour the dough.
Stretch it with your fingers and let the dough rest for half an hour.
Add plenty of oil and Aromatic Salt and bake for 30 minutes at 392°F.
In the bowl of the stand mixer pour the water, oil, sugar, and yeast. Set speed to 1.
Add the flour and salt and start kneading at a slow speed then faster, for about 30 minutes. Use the hook in this phase.
Let it rest for 30 minutes and continue as per the recipe.
