Notes

The type 0 flour generally found in supermarkets has 10/12% protein content and its strength ranges between 180/280 W. A type 0 flour with 13/15% protein has a W index that ranges between 350/400 W. In well-stocked supermarkets, it is still possible to find a flour with 13% protein (for example, Caputo Nuvola is available in all local supermarkets, or among Mulino Marino flours you will also find one with 13% protein).

Alternatively, you can look for a flour specifically for pizzas and focaccias, or if it’s really impossible to find, create a 50% mix of type 0 flour and Manitoba flour.

To finish my focaccia, I used only extra virgin olive oil and Maldon salt, but if you prefer, you can prepare the classic brine by mixing equal parts water and oil with a little salt and pouring it over the focaccia before dimpled.

You can add rosemary, oregano, or cherry tomatoes to the seasoning if you like.

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