The Chiara’s focaccia is a simple preparation, great on its own but even tastier filled with cold cuts, ideal for a snack, a quick bite, a quick lunch, a picnic, or a buffet. Soft, fragrant with a crispy crust, a bit oily and “salty”. An all-in-one-bowl dough to be made by hand and if you follow all the instructions, you will also bake a delicious Chiara’s focaccia.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours 50 Minutes
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour (I use Caputo Pizzeria)
- 1 packet instant dry yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 1/2 cups water
- 2 tablespoons extra virgin olive oil
- as needed Maldon salt flakes (or coarse salt)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking sheet
Steps
In the bowl, pour the flour, instant dry yeast, salt, and sugar. Then add the water (if you use Caputo Pizzeria flour like me, you will need to add a bit more water since this flour has a different absorption rate) and the oil. Mix first with a spoon and then work the dough with your hands inside the bowl: it will be soft and very sticky. Grease a clean bowl with extra virgin olive oil and transfer the dough there: it won’t be a smooth dough, but don’t worry: let the rising process do its job. Grease the top of the dough well and cover the bowl with reusable lids. Let it rest for two hours or until it doubles in size. After resting, prepare the baking sheet: place parchment paper on top and grease it well. Stretch the focaccia with your hands, greasing it on top as well. Cover and let rise for fifty minutes. If you don’t see any oil on the surface after rising, you will need to add it: prepare a brine with 2 tablespoons of oil and 2 tablespoons of water and pour it over the focaccia. Sprinkle the focaccia with a few Maldon salt flakes and bake in a preheated oven at 428 °F (220 °C) for 25/30 minutes or until the focaccia is golden brown. Keep an eye on it as every oven is different.
Notes
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